Coffee and walnut cake | Women's Weekly Food
Finished with a drizzle of toffee, this coffee and walnut cake is the ideal treat, offering complex flavours and a great, dense texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 30 grams butter
- 1 tablespoon brown sugar
- 2 teaspoons ground cinnamon
- 200 grams roasted walnuts
- 1/2 cup (125ml) espresso coffee
- 185 grams butter, softened, extra
- 1 1/3 cup (300g) caster sugar
- 3 eggs
- 1 cup (150g) self-raising flour
- 3/4 cup (110g) plain flour
- Toffee drizzle
- ½ cup (110g) caster (superfine) sugar
- ¼ cup (60ml) water
- ¼ cup (60ml) pouring cream
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