adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coffee & walnut streusel cake
0 Likes
Prep Time:
50 minutes
Cook Time:
55 minutes
Total Time:
105 minutes
Indulgent latte cake with hidden layers of crunchy toffee biscuit.
Ingredients:
  • Vegetable oil, to grease
  • 50g walnut kernels, coarsely chopped
  • 100g (1/2 cup) caster sugar
  • 40g Walkers Pure Butter Shortbread, crushed
  • 20.00 ml instant coffee granules
  • 40.00 gm boiling water
  • 125g butter, chopped
  • 200g (1 cup, firmly packed) brown sugar
  • 185ml (3/4 cup) buttermilk
  • 2 eggs, lightly whisked
  • 225g (1 1/2 cups) self-raising flour
  • Walnut kernels, to serve
  • 1 tsp instant coffee granules
  • 10.00 gm boiling water
  • 80g (1/2 cup) pure icing sugar
  • 2.50 gm butter, at room temperature
Instructions:
  • Prepare the baking tray by brushing it with oil. Spread walnuts evenly over the tray. Heat a heavy-based frying pan over medium heat and sprinkle some caster sugar over the base. Cook until the sugar dissolves. Add the remaining caster sugar gradually, allowing each addition to dissolve before adding more. Cook for about 15 minutes, swirling the pan gently, until golden. Pour the caramel over the walnuts and let it cool down. Transfer the walnut caramel to a sealable plastic bag and gently crush it with a rolling pin. Combine the crushed walnut caramel with the shortbread in a bowl.
  • 1. Preheat your oven to 180°C. Grease a 20cm round ring pan with oil and line the base with non-stick baking paper. 2. In a jug, stir together the coffee and water until the coffee dissolves. 3. Combine the coffee mixture, butter, and brown sugar in a small saucepan over low heat. Stir for 3-4 minutes until the butter melts. 4. Let the mixture cool slightly for 10 minutes before using.
  • Combine buttermilk and egg with the coffee mixture. Sift flour into a large bowl and make a well in the center. Add the coffee mixture and stir until fully combined. Pour half the batter into the pan and sprinkle with half the walnut mixture. Repeat with remaining batter and walnuts. Bake for 35 minutes until a skewer comes out clean. Cool for 5 minutes, then transfer to a wire rack to cool completely.
  • Mix the coffee and water until the coffee dissolves. Combine the coffee mixture with icing sugar and butter in a microwave-safe bowl. Microwave on high for 20 seconds or until smooth and pourable.
  • Drizzle icing generously over the cake, sprinkle with walnuts, and allow to set.

Similar Recipes