Coffee and Walnut Cake

Coffee or tea? I had asked my Instagram friends to tell me which of the two they would go for: coffee or tea. It was 78% coffee. And here I must say something to the remaining 22%. This coffee and walnut cake is SO GOOD that even if you don't start drinking (and liking) coffee, you will definitely love it!

What I love about this coffee and walnut cake is that it gets sooooo fresh if kept in fridge before serving! I could absolutely have more than a slice in the morning with my morning.... coffeeeeee! Yeah I know, coffee all around here, but you can use decaf instant coffee if you believe this is too much!

But instead of the coffee and walnut cake, let's talk about coffee first. This time about cappuccino. Have you ever heard that Italians do not drink cappuccino after 11 am? This is weird but true. And you know the funny part of this whole story? Since when I live in Italy, I got used to it and would hardly have one after 11 am. Do you think you would change your habits? In any case, don't worry too much. I have some good news for you! (read further)

I remember the times back to Lithuania where drinking cappuccino after 11 am was so normal. Not only this! People tend to order it even in the afternoon or late in the evening. Or even when eating.... pizza. I am so used to the "11 am habit" now that having cappuccino with pizza sounds more than odd to me.

Oh I said we have some good news here. So the good (well, GREAT, I should say!) news is that although you can't have cappuccino after 11 am, you can have this coffee & walnut cake allllll-dayyyyyyy-looooong! So repeat after me: starting 11 am it's espresso time, but the coffee walnut cake is with me all-year-long :D

I love, I LOVE the mascarpone and heavy cream frosting to this coffee and walnut cake. I could give anything to have some more on my piece. This is what happens with the frosting: it disappears before being spread over the cake. This is why the cake is without frosting at times. Note though that it is still super delicious even without frosting!!

Remember to take a picture of your coffee walnut cake, and let me see the pictures! What is your prefered version: with or without the frosting? Let me know in the comments below :)

Enjoy!

Find out more of the best healthy recipes here.
Servings: 1 yield(s)
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Ingredients
    For the Coffee and Walnut Cake
  • 225 g flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 170 g unsalted butter, room temperature
  • 90 g white sugar
  • 110 g brown sugar
  • 3 eggs, room temperature
  • 1/2 tsp vanilla extract
  • 80 ml milk
  • 2 tsp instant coffee
  • 1 3/4 tbsp hot wated (to dissolve the coffee)
  • 60 ml heavy cream
    • For Frosting
  • 115 g mascarpone
  • 30 g confectioners' sugar
  • 2 tsp instant coffee
  • 1 3/4 tbsp hot water (to dissolve the coffee)
  • 60 ml heavy cream
Instructions
  1. Preheat the oven to 180°C (350F)
  2. Get your pan ready by greasing the sides with some oil or butter
    3. The Cake
  3. In a medium bowl, combine the dry ingredients: flour, baking powder, and salt
  4. In a large bowl, beat the butter until smooth, then add sugars in parts and continue mixing until the mixture is smooth
  5. Beat in the eggs, one at a time mixing continuously
  6. Mix in the vanilla extract
  7. Add part of your dry ingredient mixture into the batter, then add milk and dissolved instant coffee, then repeat this until you have all ingredients very well combined
  8. Add the walnuts
  9. Pour the batter into your cake pan and spread evenly
  10. Bake for 40 minutes, then let it cool
    11. The Frosting
  11. In a bowl, mix the mascarpone cheese with confectioner's sugar until well combined
  12. Add dissolved instant coffee
  13. Whisk in the heavy cream until the frosting is consistent (add more heavy cream if needed)
    14. The Final Step
  14. Once the cake has cooled down, cut it into two horizontal halves
  15. Spread the frosting on top of the first half, then cover with the second half and spread with the rest of frosting
  16. Keep the cake in fridge for at least 20 minutes before serving so that the frosting gets absorbed and the cake becomes fresher
Recipe Notes

  • I usually use round or square silicone cooking pans so I do not need to grease the sides
  • depending on how fat the whipping cream is, you may use more or less of it (less if it is heaver, more if it is lighter). I always go for less even if the frosting is thicker
  • you can use intense espresso, but make sure it is not too liquid

 

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