I'd eat this coffee and walnut cake as my last dessert on Earth.
While most recipes call for creaming softened butter and sugar before adding in ground raw walnuts, I wanted to amplify the nuttiness of the classic cake. In my version, I brown the butter, use more walnuts than is standard, and deeply toast the nuts before pulverizing them in a food processor. Next, I borrow a technique from Nigella Lawson , who tackles the cake in her cookbook,. In her recipe, the batter is prepared in a food processor, and it comes together in a flash.
Now onto the frosting. Traditionally, coffee and walnut cake is coated in a rich American buttercream, which I think is a perfect pairing. With my more robust, nut-filled sponges, though, I wanted a silkier, meringue-based frosting. My pick: a mocha Swiss meringue buttercream. While this type of buttercream is slightly more laborious than its American counterpart, it’s worth the extra effort, especially since the cake batter comes together so easily.
Once the frosting is ethereal and glossy, it’s time to build the cake. First, if necessary, trim the sponges to ensure they’re flat; then spread a layer of buttercream onto each, stacking them as you go. Once you’ve assembled the cake, it’s time to coat its exterior in icing and get to decorating. What you do next is totally up to you. If you want the cake to have a rustic, old-fashioned feel, swirl the buttercream into waves and ripples, or create a linear pattern using the tines of a fork.
Whichever aesthetic you pick, just make sure you don’t forget the walnuts to finish. While I’ve certainly made plenty of changes to the original, the adorning nuts are nonnegotiable in my opinion. And while I wouldn’t want the cake to be the entirety of my last meal, it’d make a strong candidate for my final dessert.
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