Chopped Walnut Coffee Cake

Chopped Walnut Coffee Cake

Photo by tinaw100


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    eggs

  • 4

    ounces icing sugar (113 grams)

  • 1

    tablespoon fine fresh bread crumbs

  • 1

    tablespoon finely ground fresh coffee

  • 1

    tablespoon cocoa powder

  • 6

    ounces toasted walnuts, roughly chopped (170 grams)

  • For the icing:

  • 4

    ounces unsalted butter, softened (113 grams)

  • 4

    ounces icing sugar, sifted (113 grams)

  • 1

    egg yolk

  • 1

    tablespoon instant coffee

  • 2

    tablespoons boiling water

Directions

Grease and line a cake tin 8 inches in diameter and 2 inches high. Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the bread crumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake in a preheated 350 degree F (180 C) oven for 45 minutes. Cool in the tin, and then turn out onto a rack. To make the icing, cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.


Nutrition

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