The title speaks for itself! How can one say no to such magnificence? Coffe and walnuts are a great combination, and with dalgona frosting – that flooded the internet at the beginning of the lockdown phase globally – this cake is one of a kind.
Rich with the bitter-sweet taste of coffee and walnuts, this is my new favourite cake. It is neither too heavy nor too light – just the perfect texture for coffee lovers to nibble on in the evening.
All-purpose flour: 100 gm (1 cup)
Sugar: 100 gm
Butter (room temperature): 100 gm
Baking powder: 1/2 tsp
Instant coffee powder: 1-2 tbsp (depending on the strength of flavour you want)
Milk/water: 1 tbsp
Walnuts (roasted and chopped): 2 tbsp
Chocolate: 50-75 gm
- Take a handful of walnuts, roast them in a pan or microwave grill, then chop them. Make sure not to make a powder, but only break them into smaller bits
- First beat the butter and sugar till light and frothy, in a large bowl
- Add the eggs one by one and keep beating and mixing them with the butter
- Mix the instant coffee powder in milk/water, and add it to the bowl
- Sift the flour gradually in the bowl and mix well, make sure there are no lumps. Add the crushed peanuts/walnuts in the batter.
- Transfer the batter into a greased cake mould, and toss it in a pre-heated oven and bake for 20 minutes.
For dalgona frosting:
- Wisk 4 tbsp instant coffee and 5 tbsp sugar, with 1 tsp warm water.
- Use a hand grinder or electric mixer to make the process faster and easier for your hands.
- If you do choose to whisk by hand then let me assure you that it is a good workout to develop biceps, as it will take nothing less than 20 minutes of continuous whisking.
- Whisk till the colour changes to very light walnut colour, and soft peaks appear when you scoop up a spoonful from the bowl.
Things to note
- It’s good to add a pinch of salt to the batter, but if you’re using salted butter refrain from doing so or your cake will end up tasting strangely salty.
- To grease and dust the mould, rub a little butter lightly in the sides and the bottom of the inside of the pan. Then sprinkle some flour all over the mould and tap around to spread it evenly. Do not use a spoon/hand to spread the dry flour.
- Walnuts are rich in oil and may release natural oil during the baking process. So, you may choose to use a little less butter in the batter to keep the cake from becoming oily.
- Remember to preheat your oven at 180 degrees Celsius, for about 10 minutes while you prepare the batter. DO NOT start pre-heating the oven after making the batter. Keeping the batter lying around after adding baking powder will not be helpful, as the cake won’t rise.
- Take a wooden toothpick and stir around the batter lightly in the mould to release any extra air bubble. Be careful not to scrape the sides or bottom of the mould.
- To know if the cake is well baked, insert a wooden toothpick in the centre of the cake. If it comes out clean, your cake’s perfectly baked, take it out of the oven and let it cool. If the toothpick comes out sticky with the batter, let it bake for some more time, and repeat the process to verify if it has baked all the way through.