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.

Walnut & streusel coffee syrup cake
0 Likes
Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Ingredients:
  • 150g walnuts, chopped
  • 55g brown sugar
  • 4 tsp instant coffee
  • 180g butter, room temperature
  • 155g brown sugar
  • 300g self-raising flour
  • 250ml milk
  • 220g caster sugar
  • 125ml water
  • 40.00 ml coffee and chicory essence
  • Double cream, to serve
Instructions:
  • Preheat your oven to 180°C. Line a 20cm round cake pan with non-stick baking paper. Combine 150g chopped walnuts, 1/4 cup (55g) brown sugar, and 2 teaspoons instant coffee. Set the mixture aside. Using room temperature 180g butter and 3/4 cup (155g) brown sugar, beat until pale and creamy.
  • Whisk together 2 eggs and 2 teaspoons of instant coffee. Gently mix in 2 cups (300g) self-raising flour and 1 cup (250ml) milk. Spread half of the cake batter in the pan, then sprinkle half of the walnut mixture on top. Repeat with the remaining batter and walnuts. Bake for 1 hour and 10 minutes.
  • Combine 1 cup (220g) caster sugar, 1/2 cup (125ml) water, and 2 tablespoons coffee and chicory essence over low heat, stirring until dissolved. Increase heat to high and boil for 3-5 minutes until slightly thickened. Drizzle over warm cake and serve with double cream.

Similar Recipes