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Coffee Walnut Gateau



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Cake batter

  • 225g softened butter
  • 225g brown sugar
  • 4 eggs
  • 225g plain flour
  • 3 teaspoon baking powder, or 2 tsps cream of tartar and 1 tsp bicarb
  • 1/4tsp salt
  • 2 tbsp chilled espresso coffee, or t tbsps instant coffee mixed with 2 tbsps milk
  • 100g finely chopped walnuts

Chantilly cream

  • 400g pure cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract

Coffee buttercream

  • 120g softened butter
  • 400g icing sugar
  • 4 tbsp chilled espresso coffee, or 2 tbsps instant coffee, dissolved in 2tbsps of warm water

Walnuts to decorate

  • 300g toasted walnuts
  • 6
    3h 25min
    Preparation 3h 0min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

    Prepare the nuts
  1. Toast 400g of walnuts in a dry frying pan or in the oven.  Watch they don't burn!

  2. Add 100g to the bowl, mill 7-10 seconds/speed 5 or until finely chopped. Reserve for cake batter.

  3. Put the remaining 300g of walnuts into the bowl, blitz 7 seconds/speed 5.  They will be uneven sizes, but thats cool. Reserve for decorations.

  4. Cake batter
  5. Preheat oven 180c and prepare 2 x 20cm cake tins.

  6. Dust out the bowl, but don't worry about making it spotless.

  7. Add the butter and sugar, cream for at least 30 seconds. gradually increasing speed to 6.  

  8. Reduce speed to 4, then add room temperature eggs, one at a time, until the mix is smooth and incorporated.

  9. Take off the lid, put a small sieve on the bowl and tare the scales. 

  10. Weigh in the flour, adding baking powder and salt and sift into the bowl.


  11. Stir for 10-20 seconds, gradually increasing speed to 4 (if you start slowly, you don't get any ingredients sticking to the lid).

  12. Take off the lid, and using a spatula, gently fold in the coffee, reserved 100g of nuts and any flour that hasn't mixed in. Overmixing is a cake's enemy!

  13. Divide into the two cake tins and bake for 25 minutes or until a knife comes out clean.

  14. Chantilly cream
  15. I have overwhipped cream too many times in thermy (I call it good ol' German efficiency!) so I still prefer my Bamix whisk or the spring whisk in a shaker bottle.

  16. Put all the ingredients in a bowl and whip to stiff peaks.


  17. If you use the thermy and the butterfly, don't go over speed 4 and watch it very closely -- which is hard to do when the cream comes flinging out as soon as the mc comes off!

  18. Coffee buttercream
  19. Clean the bowl.


    Add all the ingredients into the bowl and gradually increase speed to 5 and whip until smooth and fluffy.  Try to have the ingredients at similar temperatures so it combines easily.

  20. Assembly
  21. When the cakes are completely cool, slice each one in half to make four layers.  I use a long knife and those thin plastic cutting boards to slide the cakes onto.  They will be thin slices, so this is a bit tricky.

  22. Put the bottom piece onto the cake stand or tray. It will be impossible to move once assembled.

  23. Sandwich each layer of cake together with one third of the cream between.  For a flat, even surface on the top of the cake, use the bottom of one of the cakes to finish.

  24. Smooth a crumb coating of butter cream over the sides and top of the cake.  Put it in the fridge for 10 minutes to set slightly. This stops the fresh cake from crumbling into the icing and is only for appearances.  If you want to skip this step, that is fine.


  25. Finish the final layer of icing using a long offset spatula to get a smooth finish on the top.

  26. Grab a handful of the reserved 300g of walnuts and push into the sides of the cake.  Work your way around, pressing gently but firmly to make sure they stick.

  27. Best served on the day of baking.


Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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I find a flexible silicone spatula much easier to get all the batter from the bowl.

The preparation time is a rough estimate, because there is at least an hour or two of downtime while the cake is cooking and cooling, and the assembly is a bit fiddly.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Sorry to hear the icing

    Submitted by Jazwa on 31. May 2015 - 17:48.

    Sorry to hear the icing didn't work out for you Erynne, our coffee machines must produce very different ratios of coffee:water. I'll amend the recipe to make a note to dissolve the coffee granules before adding to the icing mixture.

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  • Cake itself was delicious but

    Submitted by Erynne on 29. May 2015 - 09:18.

    Cake itself was delicious but I had HUGE issues with the coffee buttercream. First I tried it with the 6 shits of espresso... I ended up with soup. Then I tried it with the instant coffee... Ended up with undissolved coffee granules, massively bitter. I wpuld have dissolved the coffee first but this was not directed as above in the cake. Very disappointed, big waste of icing/butter etc. in the end I just out the cream in the middle and served it that way but not very impressed 

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  • For some reason, after I

    Submitted by Jazwa on 17. May 2015 - 17:31.

    For some reason, after I altered my recipe to include preparation steps, it doubled all of my instructions and I have tried multiple times to correct this.  Sorry guys  tmrc_emoticons.(

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