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Espresso-Walnut Cake

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Ingredients (for cake)

  • 3 ounces very soft butter
  • 3 ounces sugar
  • 2 large eggs, lightly beaten
  • 3 ounces self-rising flour
  • 2 teaspoons instant espresso powder
  • ¼ cup chopped toasted walnuts

Ingredients (for buttercream)

  • 1 teaspoon instant espresso powder
  • 1 teaspoon milk
  • 2 ounces very soft butter
  • 4 ounces confectioners’ sugar
  • 2 tablespoons chopped toasted walnuts

Directions for Cake

  1. Grease an 8x6x2-inch baking dish* with nonstick spray.
  2. Beat the butter and sugar together in a medium bowl with an electric mixer until light and fluffy. Beat in eggs in 2 additions.
  3. Add flour and espresso powder and mix well.
  4. Stir in ¼ cup walnuts by hand.
  5. Scrape batter into prepared baking dish, spreading evenly.
  6. Place in microwave and cook at full power for 2 minutes.
  7. Reduce power to 50% and microwave again for 2 minutes.
  8. After the 4 minutes, check to see if cake is cooked – it should have risen, will spring back when touched and a toothpick should test clean when inserted in the center of the cake.
  9. If it needs a bit longer, microwave at 50% power for 1 minute more at a time, checking for doneness after each minute.
  10. Do not overcook or cake will be dry.
  11. Allow cake to cool completely on a rack.
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Directions for Buttercream

  1. Dissolve the espresso powder in the milk in a medium bowl; add the butter and confectioners’ sugar and beat with an electric mixer until smooth.
  2. Spread the buttercream over the cool cake and sprinkle with 2 tablespoons chopped walnuts.
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