Posted by KB on June 1, 2010
At dinner with friends last weekend, someone commented on how underrated the walnut was. Though it has a nasty habit of turning bitter with age (don’t we all), it’s a wonderfully versatile nut, equally at home with savoury friends, like blue cheese, as it is with sweet ones.
Coffee and walnut cake is a classic English teatime treat, generally filled and topped with a rich, coffee butter cream. After some recent overindulgence (yes, it was the same meal – how quickly a great night out can turn to gluttony), this traditional accompaniment seemed a bit too much. Instead this version is served without filling, and topped with a mocha glaze.
For the cake:
125g self-raising flour
1 tsp baking powder
125g butter, softened
125g caster sugar
60g walnuts, roughly chopped
2 large eggs
1 tbsp instant coffee dissolved in 2 tbsp hot water
walnut halves for decoration
For the glaze:
1/3 cup caster sugar
60g dark chocolate, chopped
1 tsp instant coffee
1 tsp butter More...
recipes, cake