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Create your own tasty winter bakes: coffee & walnut cake

Wednesday, 18 October 2017
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Are you a budding baker? We've been chatting with Simon Radley and his pastry team to get the ultimate recipe for a perfect coffee and walnut cake - a delicious autumn bake! 

  • 250g Butter unsalted, softened
  • 190g Sugar, caster
  • 60g Sugar, soft dark brown
  • 5 Medium eggs
  • 1 1/2 tsp Coffee instant
  • 1 1/2 tsp Water
  • 175g Flour plain
  • 1 1/2 tsp Baking powder
  • 75g Ground almonds
  • 90g Walnuts, chopped
  • 150g Maple syrup
  • 60g Filter coffee
  1. Chop walnuts and roast them for 5 mins 160C, leave to cool.
  2. Beat the butter until smooth.
  3. Add the sugars to the butter cream.
  4. Mix instant coffee and water, whisk through the eggs.
  5. Gradually add eggs to the butter.
  6. Sieve the flour, baking powder and ground almonds, add to the butter mix.
  7. Add cool walnuts last to the mixture.
  8. Spread into a lined baking tray (based on 8 inch square).
  9. Cook 160C for 20/25mins.
  10. When cooked, turn over onto a clean board, pierce the bottom of the cake.
  11. Warm the filter coffee and maple syrup and pour over the cake.
Cake has been decorated with mascarpone, crystallised lemon peel, and sugar coated walnuts.The chocolates on top are honeycomb coated dark chocolate.

Happy baking!