Nutcracker coffee cake

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 8–10

A show‑stopping Christmas cake that breaks away from tradition. Instead of the usual fruit cake, this coffee alternative shines with pan‑glazed nuts, tossed in icing sugar and caramelised together for a glossy, irresistible finish. It’s a modern twist that brings sparkle and crunch to your holiday table.

By Mary Berry

From A Mary Berry Christmas

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Ingredients

For the sponge

For the buttercream

For the topping

Recipe tips
How-to videos

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of two 20cm/5in sandwich tins.

  2. For the sponge, measure the flour, eggs, baking spread, sugar and baking powder into a large bowl. Pour in the coffee. Mix using an electric whisk for about 2 minutes until light and fluffy. Stir in the chopped walnuts.

  3. Divide the mixture equally between the prepared tins and level the tops.

  4. Bake for about 30–35 minutes until well risen and springing away from the sides of the tins. Leave to cool on a wire rack. Brush the tops of the still-warm cakes with amaretto.

  5. For the buttercream, measure the soft butter and half the icing sugar into a large bowl. Add the coffee and amaretto. Whisk until well combined. Add the remaining icing sugar and whisk again until light and airy.

  6. Once the cakes are cool, remove the baking paper and sandwich together using a third of the buttercream. Spread the remaining buttercream over the top and sides and spread out evenly using a palette knife to completely cover the whole cake.

  7. For the topping, put the almonds, walnuts and icing sugar into a small pan. Heat until lightly golden and glazed. Leave to cool.

  8. Pile the nuts on top of the cake to finish.

Recipe tips

Can be made up to a day ahead. The cake freezes well uniced.