Coffee and Walnut Cake Recipe
This delectable dessert is much more than a teatime treat; it’s a piece of culinary heritage passed down through generations. The best coffee and walnut cake not only satisfies your sweet tooth but offers a nostalgic taste that ties us to our cultural roots.
Ingredients
- 175 g unsalted butter softened
- 175 g caster sugar
- 3 large eggs
- 175 g self-raising flour
- 2 tbsp instant coffee powder dissolved in 1 tbsp hot water
- 1½ tsp baking powder
- 60 ml milk
- 100 g walnuts chopped
Instructions
- Preheat your oven to 180°C (160°C for fan ovens) and grease and line your cake tin with baking parchment.
- Cream the unsalted butter and caster sugar together until light and fluffy using a stand mixer or hand mixer.
- Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Dissolve the instant coffee powder in hot water and add it to the mixture.
- Fold in the self-raising flour, baking powder, and chopped walnuts. Mix until well combined.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.