I love coffee cake, and lightly toasted walnuts perfectly complement the taste. Traditionally, coffee and walnut cake would be slathered in a rich coffee buttercream, but I wanted something a little less sweet. You could, of course, easily add the frosting if you prefer it that way - just hold back the walnut halves to decorate the top at the end.
Coffee & Walnut Cake
4oz/110g walnut pieces (chopped)
1tbsp instant espresso coffee granules
4oz/110g soft brown sugar
4oz/110g self-raising flour
8 walnut halves (to decorate)
- Toast the chopped walnuts in a dry frying pan until starting to brown, then set aside to cool.
- Dilute the espresso granules in the minimum amount of boiling water (approx. 1-2tsp).
- Grease and line a 6in/15cm round cake tin.
- Preheat the oven to 140°C/285°F.
- Cream the butter and sugar together in a large mixing bowl.
- Add the eggs and beat with a spoon until combined, then stir in the coffee.
- Fold in the flour and stir through the toasted walnut pieces.
- Spoon the cake mix into the tin, smooth the surface, and arrange the walnut halves symmetrically on the top, pushing each one gently into the cake mix.
- Bake for about an hour, or until a knife comes out clean.
- Turn out onto a wire rack to cool.