Hairy Bikers’ Coffee And Walnut Cake Recipe

The Hairy Bikers’ Coffee and Walnut Cake is a luscious, layered sponge cake bursting with rich coffee flavor and generously speckled with crunchy walnuts. This traditional British teatime favorite has been elevated by the Hairy Bikers (Si King and Dave Myers), two beloved chefs known for their hearty, no-nonsense approach to comfort food.

Their version is indulgent yet accessible-a perfect blend of depth and simplicity. The sponge is moist and airy, the buttercream frosting is infused with strong coffee for a robust kick, and the scattered walnuts add texture and earthiness that balance the sweetness beautifully.

Whether you’re making it for a birthday celebration, a weekend treat, or simply to impress at a coffee morning, this cake is an absolute showstopper that carries the warmth of nostalgia with every bite.

Hairy Bikers’ Coffee And Walnut Cake Recipe

Ingredients Needed

To make this showpiece, here’s what you’ll typically need:

For the Cake:

• 200g (7 oz) unsalted butter, softened
• 200g (7 oz) light brown sugar
• 4 large eggs
• 200g (7 oz) self-raising flour
• 2 tsp baking powder
• 2 tbsp strong instant coffee, dissolved in 1 tbsp hot water
• 100g (3.5 oz) walnut pieces, chopped (plus extra for decoration)

For the Coffee Buttercream:

• 150g (5 oz) unsalted butter, softened
• 300g (10 oz) icing sugar, sifted
• 1 tbsp strong instant coffee, dissolved in 1 tbsp hot water
• A splash of milk (optional, for consistency)

Optional:

• A dash of vanilla extract for a subtle sweet note
• Whole walnuts or walnut halves for garnishing

Equipment Needed

Creating the Hairy Bikers’ coffee and walnut masterpiece doesn’t require anything too fancy. Here’s your kitchen arsenal:

• Electric mixer or stand mixer (a hand whisk will do in a pinch)
• Mixing bowls (at least two: one for cake batter, one for buttercream)
• Measuring scales or cups
• Sieve (for sifting flour and icing sugar)
• Spatula or wooden spoon
• Two 20cm (8-inch) round cake tins
• Baking paper (for lining the tins)
• Wire cooling rack
• Offset palette knife or butter knife (for spreading icing)

Step-by-Step Guide To Make Hairy Bikers’ Coffee And Walnut Cake

Step 1: Preheat and Prep
Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line two 20cm round cake tins with baking parchment.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream the butter and sugar together until pale and fluffy. This step is crucial for a light, airy texture-beat it longer than you think you need to!

Step 3: Add the Eggs
Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling. Once combined, stir in the dissolved coffee.

Step 4: Combine the Dry Ingredients
Sift the flour and baking powder into the bowl. Fold gently with a spatula until just combined-don’t overmix or the cake could turn dense.

Step 5: Fold in the Walnuts
Gently stir in the chopped walnuts. You want them evenly distributed but not broken down into crumbs.

Step 6: Bake
Divide the mixture evenly between the two tins and level the tops. Bake for 20-25 minutes or until golden and springy to the touch. A skewer inserted into the center should come out clean.

Step 7: Cool
Allow the cakes to cool in the tins for 5-10 minutes, then turn out onto a wire rack to cool completely.

Step 8: Make the Buttercream
While the cakes cool, beat the softened butter until smooth. Gradually add the icing sugar, beating until fluffy. Mix in the dissolved coffee and a splash of milk if needed to loosen the texture.

Step 9: Assemble and Decorate
Place one cake layer on your serving plate. Spread with half the buttercream.

Place the second sponge on top and cover the top with the remaining icing. Decorate with walnut halves or a sprinkle of chopped walnuts for that signature finish.

Mastering The Recipe: Tips And Tricks

• Use room temperature ingredients for better emulsification.
• Don’t skip the sifting-it helps achieve a finer, lighter crumb.
• For an extra coffee punch, brush the sponges with a little coffee liqueur or espresso before icing.
• If you like a deeper flavor, toast the walnuts lightly before folding them into the batter.
• You can freeze the sponges (un-iced) for up to a month-perfect for prepping ahead of time.

The Hairy Bikers’ Coffee and Walnut Cake is a glorious example of British baking done right. It’s cozy yet celebratory, rustic but refined.

The interplay between bitter coffee, crunchy nuts, and sweet sponge is pure comfort in every slice. Whether you’re a beginner baker or a seasoned cake enthusiast, this recipe is wonderfully forgiving and endlessly rewarding. So go ahead-brew a fresh pot of coffee, tie on your apron, and bake your way into the hearts of friends and family with this timeless treat.

Simple Twists On Hairy Bikers’ Coffee And Walnut Cake Recipe

The Hairy Bikers’ classic coffee and walnut cake is already a deliciously moist, nutty, and aromatic showstopper. But sometimes, a twist on the traditional can reinvigorate a favorite and give it a new life at your table. Here are some ways you can remix the recipe while preserving its nostalgic essence:

1. Espresso Upgrade:
   Instead of using instant coffee granules dissolved in water, why not use a freshly pulled espresso shot?

   This intensifies the coffee flavor, giving the sponge a richer, more robust taste. Cold brew concentrate also works if you want smooth depth without the bitterness.

2. Maple-Walnut Marvel:
   Swap out some of the sugar in the batter for pure maple syrup. The maple’s warm, caramel tones blend beautifully with the walnuts, bringing a natural sweetness that’s complex and comforting.

3. Buttercream Remix:
   Traditional coffee buttercream is lovely, but adding mascarpone or cream cheese gives it a tangy, luscious twist. For even more intrigue, mix in a hint of cardamom or cinnamon to play with spice against the bitterness of the coffee.

4. Boozy Boost:
   Brush the sponges with a little walnut liqueur or coffee liqueur (like Kahlúa or Tia Maria) before frosting. This adds a grown-up touch and keeps the sponge beautifully moist.

5. Crunch Factor:
   Fold in toffee-coated walnuts or caramelized pecans into the batter or sprinkle them on top. It adds a delightful crunch and a hit of sweetness that complements the coffee.

How To Properly Store Leftovers

Preserving the integrity of your coffee and walnut cake isn’t just about wrapping it up – it’s about locking in the moisture, texture, and flavor:

• Short-Term (1-3 Days): Store the cake in an airtight container at room temperature. If it’s hot or humid where you are, refrigerate it, but allow the cake to come to room temperature before serving for the best texture.
• Medium-Term (3-5 Days): Place the cake in the fridge inside a cake carrier or sealed container. Wrap the cake in cling film or beeswax wraps to prevent it from drying out. Be mindful – refrigeration can dull flavors, so again, allow the cake to sit out before serving.
• Long-Term (1-2 Months): Coffee and walnut cake freezes surprisingly well. Wrap individual slices (or the whole cake) tightly in plastic wrap, then aluminum foil. Place in a freezer-safe bag or container. When ready to enjoy, thaw in the fridge overnight and let it warm up to room temperature before indulging.

Pro Tip: For maximum freshness, freeze the cake unfrosted and add a fresh layer of icing after thawing.

What To Eat With Hairy Bikers’ Coffee And Walnut Cake?

Pairing this cake with the right drinks or sides can turn an already fabulous slice into a full-blown experience:

1. Drinks:

• Coffee Pairings: Go for a nutty or chocolatey roast to match the cake’s flavors – think a Colombian or Sumatran brew. A cappuccino or flat white also works beautifully for contrast.
• Tea Lovers: A malty Assam or a smoky Lapsang Souchong complements the richness of the cake.
• For something special: Serve it with a glass of dessert wine like Madeira or a spiced rum on ice.

1. Sides & Enhancements:

• A dollop of clotted cream or mascarpone offers a silky counterbalance to the crumb.
• Roasted figs or poached pears add fruitiness and elegance.
• A scoop of vanilla or coffee ice cream turns this into a dreamy dessert plate.

Conclusion

The Hairy Bikers’ Coffee and Walnut Cake is a beautiful blend of rustic charm and rich flavor. Whether you keep it traditional or explore creative variations, it’s a dessert that invites conversation and second helpings.

With the right storage techniques, you can savor its indulgence over several days. And when thoughtfully paired, each bite becomes an elevated culinary experience – a cozy embrace of cake, coffee, and comfort.

So preheat the oven, grind the beans, and get whisking – because coffee cake, when done with care and curiosity, is never just cake. It’s joy, layered and sliced.

FAQs

What Are The Key Ingredients For The Hairy Bikers’ Coffee And Walnut Cake?

The key ingredients for the Hairy Bikers’ Coffee and Walnut Cake include flour, butter, sugar, eggs, ground coffee, walnuts, and baking powder. Additionally, you will need some milk to achieve the perfect consistency for the batter. For the coffee flavor, strong brewed coffee is essential, and the cake is typically finished with a coffee-flavored icing made from butter, icing sugar, and more coffee.

Can I Make Any Substitutions In The Hairy Bikers’ Coffee And Walnut Cake Recipe?

Yes, there are a few substitutions you can consider. If you’re looking for a dairy-free version, you can swap the butter with a plant-based alternative and use non-dairy milk.

For the walnuts, you could try substituting them with other nuts like pecans or hazelnuts if you prefer a different flavor. You can also adjust the amount of coffee to suit your taste, or use decaffeinated coffee if you want to avoid caffeine.

How Long Does It Take To Bake The Hairy Bikers’ Coffee And Walnut Cake, And At What Temperature?

The Hairy Bikers’ Coffee and Walnut Cake typically bakes at 180°C (160°C fan)/350°F for about 25-30 minutes. However, baking times may vary depending on your oven, so it’s best to check by inserting a skewer into the center of the cake.

If it comes out clean, the cake is done. After baking, it’s important to let the cake cool completely before frosting it with the coffee icing.