The ultimate makeover: Coffee walnut cake

The ultimate makeover: Coffee walnut cake

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(10 ratings)

Prep: 30 mins Cook: 40 mins

More effort

Cuts into 12 slices
A delicious but lighter version of teatime favourite, coffee and walnut cake

Nutrition and extra info

  • Unfilled cake can be frozen

Nutrition:

  • kcal336
  • fat15g
  • saturates4g
  • carbs45g
  • sugars30g
  • fibre1g
  • protein8g
  • salt0.43g
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Ingredients

  • 1 tbsp coffee granules, plus 1 tsp
  • 225g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g ground almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 85g light muscovado sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 50g golden caster sugar
  • 25g chopped walnuts
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g natural yogurt
  • 75ml walnut oil

For the filling

  • 2 tbsp golden caster sugar
  • 2 tsp coffee granules
  • 140g light mascarpone
  • 100g Quark
    Quark

    Quark

    kwark

    This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

  • 1 tbsp icing sugar
  • ¼ tsp vanilla extract

For the icing

  • 140g fondant icing sugar
  • 1 tsp coffee granules
  • 1 tbsp finely chopped walnuts
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

Method

  1. Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.

  2. Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.

  3. Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.

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Comments, questions and tips

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ldupuy
16th Feb, 2015
2.55
A bit disappointing compared to a traditional version: the texture of the sponge was slightly rubbery, the filling tasted too much like cheese, really, and the walnut oil was overpowering. The Hubby (who doesn't like the taste of coffee) enjoyed it though. I'll try again but with a filling with mascarpone only (no cream cheese) & a bit more icing sugar (never mind...)
PSC
16th Jul, 2014
Baked it today. It came out great! Soft and moist. Very proud of myself. Thanks for this wonderful low calorie recipe. I didn't follow the icing recipe. Cake was just great.
meowvon
26th May, 2014
Found that the cake was rather chewy and rubbery when I baked it!
yolaine
31st May, 2013
2.05
The cake itself was delicious but the filling was not to my taste - sorry. I will make the cake again but with a butter filling next time.
tartybaker123
28th Nov, 2012
5.05
Very easy to make. I wanted to cut down even more on the calories & fat so I made a traybake, cut it in half when cooked & put half in the freezer. I did however put the full amount of coffee icing on the one half as it just didn't seem enough to cover both & it is my favourite icing of all. The end result is awsome, very light very tasty & very moorish. It just leaves you wanting more.
laurenjonessa
8th Oct, 2012
5.05
Delicious!! Made this into cupcakes and baked for 30min. They came out perfectly
kathryn35
29th Aug, 2012
5.05
I made this for a family meal and everyone loved it. I added an extra egg whites, and instead of adding the whole eggs in with the yoghurt etc I just added the yolks. I whisked up the 3 whites and folded them in at the end to add lots of air and the sponge was very fluffy. I did have a problem with a slightly soggier middle so I think I would bake it for 5/10 more minutes with the added egg white. I think next time though I would just use low fat cream cheese as I thought the quark had a bit of a funny after taste.
dandares
7th Jun, 2012
This is my first attempt at making this. It came out really well! I never use self raising flour though, I always make my own by adding 1tsp baking powder to every 110g plain flour. Slicing the sponge into three sounded like too much like hard work and too messy for me, so I just poured the sponge mix into 2 8inch tins, cooked for 35mins and sandwiched them together with the filling. Instead of making the fondant icing sugar topping I just topped it with the leftover mascarpone filling I saved from not using it on 2 centre sponges.
thegirlnextdoor
17th Jul, 2011
I am sorry but you can never 'Healthise' the walnut and coffee cake. But great try!
hopeth
15th Jul, 2011
It's my Dad's 50th birthday soon and he LOVES coffee and walnut cake but he's trying to lose weight, this will be perfect for his birthday cake!! woohoo!

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ldupuy
6th Feb, 2015
2.55
I had my very first coffee cake a few minutes ago & am now looking for a nice recipe. This one looks perfect, but Quark does not exist in France, where I live. Could you please tell me what I can use to replace it? Thanks a lot.
goodfoodteam's picture
goodfoodteam
6th Feb, 2015
Hi Idupuy, thanks for getting in touch. We haven't tested this recipe using a substitute for the quark but we would suggest you try having a go at this with cream cheese or fromage frais, even mascarpone if that's available. Let us know how you get on. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.