Coffee And Walnut Cake Recipe Nigella
Introduction
Nigella Lawson’s coffee and walnut cake recipe is a classic British cake that’s a real crowd pleaser. This recipe is easy to make and can be served as a dessert or an afternoon treat. The combination of coffee and walnuts creates a delicious flavor that’s sure to be a hit with everyone. The cake is light and fluffy, with a crunchy topping of walnuts to add some texture. The recipe calls for instant coffee, which adds a subtle coffee flavor without the need to brew coffee. This recipe is perfect for any occasion and is sure to be a hit with family and friends.
Ingredients
For the cake you will need: 4 large eggs, 225g butter, 225g caster sugar, 225g self raising flour, 2 tablespoons of instant coffee, 1 teaspoon of baking powder, and 75g walnuts. For the topping you will need: 25g butter, 25g caster sugar, and 25g walnuts.
Instructions
Start by preheating your oven to 180°C/Gas Mark 4. Grease and line a 20 cm round cake tin with baking paper. In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the eggs and instant coffee. Gradually add the egg mixture to the creamed butter and sugar and beat until combined. Sift in the flour and baking powder and fold into the mixture until combined. Finally, stir in the walnuts. Pour the mixture into the prepared cake tin and bake in the oven for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
Whilst the cake is baking, make the topping. Melt the butter in a small saucepan over a low heat. Add the sugar and walnuts and stir until combined. When the cake is ready, remove from the oven and pour the topping over the cake. Return the cake to the oven and bake for a further 5 minutes until the topping is golden brown. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
One serving of this coffee and walnut cake provides approximately 486 calories, 24.2g of fat, 60.2g of carbohydrates, and 6.6g of protein. The cake is also high in dietary fiber, with 3.3g per slice. It is also a good source of iron and calcium, providing 4.3mg and 62.3mg per slice, respectively.
Serving Suggestions
This coffee and walnut cake is best served warm with a dollop of cream, ice cream, or custard. It can also be served cold with a dusting of icing sugar or a drizzle of chocolate sauce. The cake is best enjoyed on the same day it has been baked, but can be stored in an airtight container for up to 3 days. To keep the cake as fresh as possible, it should be kept in a cool, dry place.
Conclusion
Nigella Lawson’s coffee and walnut cake recipe is a classic British cake that’s sure to be a hit with family and friends. The combination of coffee and walnuts creates a delicious flavor that’s sure to be enjoyed by everyone. The cake is light and fluffy, and the crunchy topping of walnuts adds some texture. The recipe is easy to make and can be served as a dessert or an afternoon treat. This cake is perfect for any occasion and is sure to be a hit with everyone.
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