A delicious but lighter version of teatime favourite, coffee and walnut cake
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How Angela made it healthier
Angela lowered the fat by replacing butter in the cake with walnut oil and yogurt. She replaced a buttercream filling with one made with light mascarpone and quark. She reduced walnuts and gained walnut flavour from the oil. She also reduced the sugar, using less in the cake; bumped up the flavour by combining light muscovado with golden caster, and made a filling that required less sugar.