1. Whip the sugar and butter to light and fluffy, making sure there are no sugar crystals left. 
  2. Add one egg at a time, and whip until combined. ( if it looks split just add 1 tbsp of flour) 
  3. Fold in your flour, be careful not to over mix the batter. 
  4. Add your coffee and walnut halves and mix until combined. 
  5. Preheat your oven to 170 degrees 
  6. Place your cake batter into a greased and floured baking tin. 
  7. Bake the cake for 15-20 minutes or until a skewer comes out clean. 
  8. Let the cake cool down fully until icing it. 

Coffee Icing


  • 120g icing sugar 
  • 10g cold espresso


Mix both ingredients together until smooth, drizzle on the cake or cover it completely, decorate with some roasted walnuts and serve.

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