Mini coffee and walnut cakes
- May 2014
- Makes 16
- Hands-on time 45 min, oven time 25-30 min
These mini coffee and walnut sponge cakes come with a creamy coffee icing and walnut praline topping for added wow factor. They’re the perfect little bites if you’re hosting afternoon tea!
- 28.4g (15g saturated)
- 50g (40.8g sugars)
Make the sponge the day before, then wrap well in baking paper and cling film.
Cut and ice the cakes just before serving to prevent them drying out. Freeze the un-iced sponge, well wrapped in baking paper and foil, for up to a month. Defrost fully before cutting and icing.
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