The ultimate makeover: Coffee walnut cake

The ultimate makeover: Coffee walnut cake

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(13 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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aheffron
22nd Aug, 2010
I had two attempts at this today and couldn't get it to rise. My ingredients had been out of the fridge for over an hour, my baking powder was fresh, I seived the flour, pre-heated the fan oven 160C, baked it for 45mins. Where did I go wrong? My only deviation from the instructions was that I used a spring form tin. Any advice would be appreciated.
beksa63
24th Jun, 2010
5.05
Lovely moist cake and so straightforward to do! It was very much liked and will certainly make it again! Best of all it has less calories than the regular version so I could indulge without worrying to much about the buldge!-)
walsingham
21st Aug, 2009
I put cake into a big roasting tin. And Just put fondant icing sugar on the top . lovely thanks
kasiakoczwara's picture
kasiakoczwara
19th Aug, 2009
5.05
LOVELY!!!! And sooooooooooo easy!!!! Good advice from Tordi - keep an eye on syrup, it's really easy to burn! :)))
tordi1
19th Aug, 2009
I made this last week and everyone loved it and no-one guessed it was lower fat. Only problem I had was burning the syrup so I had to make a second batch - this bit really does need timing. Other than that it worked really well.
dory61
18th Aug, 2009
5.05
Easy, guilt free cake that tastes fab. I've made it twice now and the only thing I would say is that it didn't seem to rise very much, I certainly didn't manage to cut mine into 3 layers, don't think that the filling would have been enough for the it, even if I had managed to. Excellent!

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