Sundays are for cake. Coffee & walnut cake to be precise beb✨ SPONGE 3x 7” tins 220g butter 220g dark brown sugar 440 golden syrup 2 eggs 200ml milk 100ml strong coffee 400g self raising four 40g ground walnuts SWISS MERINGUE 4 egg whites 300g caster sugar 400g soft butter 3 tbsp espresso 50g toasted walnuts - Melt the butter, dark brown sugar and syrup together in a saucepan over a medium heat. In a separate bowl whisk together the eggs, milk & coffee. Pour in the melted butter mixture and mix. Add the dry ingredients and whisk until you have a smooth batter. Divide between three 7” cake tins and bake in a preheated oven at 170°C (fan) for 25 minutes. - To make the buttercream, whisk the eggs and caster sugar together in a bowl over a saucepan of simmering water, keep whisking until all the sugars dissolved. Pop this into the bowl of a stand mixer and whisk until it’s tripled in size and completely cool. Once cooled, add the soft butter in 3 stages along with the coffee. - Pop the walnuts into the oven at 170°C for 10 minutes to get nice and toasty, once cooled, roughly chop. Trim the cooled cake layers so you have nice, even tops and sides. Dollop a spoonful of buttercream onto the first layer and level off with an offset palette knife, generously sprinkle the chopped walnuts on top and repeat with the next layer. - Once your cake is assembled, give it a crumb coat and pop in the fridge for 30 minutes to firm up. Finish it off with coloured coffee buttercream, I used @colour.mill and a variety of @pmecake round nozzles to create these cute little flowers! #cakes #coffeewalnut #coffeecake #baking #baked #bakedfromscratch #foodstyling #swissmeringuebuttercream #foodtography #foodtographyschool #foodphotography #thebakefeed