This Classic Coffee and Walnut Cake was a bit of a revelation. Yes, you can put strong coffee in and the recipe reflects that, but the first round of development led to a cake that has a coffee kick in the icing (that gets stronger each day) but the cake itself had more caramel (deep, like Crème Brulee as opposed to super sweet) tones than coffee.
The texture is like a really good carrot cake and we can only assume that the walnuts helped there! We did not toast the walnuts as some do but rather kept the flavor profile of the raw nuts instead of adding more toasty bitter notes, coffee has plenty of those.
The main question with a coffee cake is which coffee to use. We found that making a strong instant coffee is best, with its more rounded flavors. But feel free to experiment! If you want to aim for the original version, that only hints at coffee, then double the amount of water specified in the recipe. Remember you will need to leave time for the coffee to cool!
Want to see how it’s done? Click here to see the how-to video!
This recipe is courtesy of the chefs at Rattan Direct.
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