Coffee & walnut cake







Cook Time

70-75 Min


  • 100g/4oz butter, softened
  • 300g/11oz caster sugar
  • 2 eggs, lightly beaten
  • 200g/7oz flour, sifted with 1 tablespoon baking powder
  • 150ml/5fl oz strong espresso coffee
  • 200g/7oz shelled walnuts, finely chopped
  • Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm/8in square cake tin.
  • Cream the butter and sugar together in a large mixing bowl until light and fluffy, then beat in the eggs. Add the flour alternately with the coffee until the mixture is soft and smooth. Add the nuts and mix well.
  • Pour the mixture into the prepared cake tin, and bake in the oven for 1 hour. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Serve with after-dinner coffee.
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