Marbled Coffee and Walnut Cake

Cooks tip: Try swapping out the walnuts for pecans or hazelnuts for something a little bit different

Prep time: 15 minutes

Baking time: 25 minutes

Serves: 10


For the Cake

200g butter, softened

200g caster sugar

4 medium eggs

200g self raising flour

1 tsp baking powder

1 tbsp milk

•1½ tbsp Camp Chicory & Coffee Essence

• 50g walnuts, finely chopped

For the Coffee Icing

200g butter, softened

400g icing sugar

•1½ tbsp Camp Chicory & Coffee Essence

For the Topping:

25g walnuts, chopped


– Preheat the oven to 180°C, gas mark 4.

– Grease and line two 20cm round sandwich tins.

Whisk the butter and sugar together until pale and fluffy and then whisk in the eggs, one at a time.

– Mix the flour and baking powder together and gradually whisk into the cake mixture until well blended.

– Divide the mixture into two bowls, stir the milk into one and the Camp and walnuts into the other.

– Place spoonfuls of each mixture into the prepared tins and gently spread out to the edges of the tin, marble together using the handle of a teaspoon.

– Bake for 20-25 minutes, until a skewer comes out clean.  Allow to cool completely on a wire rack.

To make the icing:

Whisk the butter until softened and then gradually whisk in the icing sugar until pale and fluffy.

– Stir in the Camp.

– Place one cake on a serving plate, spread half the icing over the surface.

– Top with the remaining cake and spread over the remaining icing.

– Sprinkle over the walnuts to serve.

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