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In print Monday 1st October 2018


Walnut Espresso Cake



140g Unsalted butter, softened
140g Caster sugar
3 free range eggs
100g Self Raising Flour
40g ground walnuts
1 shot espresso coffee
1 teaspoon baking powder
20ml Milk

Coffee Syrup
75g sugar
100ml Water
2 shots espresso coffee

100g unsalted butter, softened
100g Icing sugar
20g toasted walnuts , for decoration
2 shots espresso coffee


  1. Preheat oven to 165/170. Line a loaf tin in baking paper.
  2. Beat together the butter and sugar in a mixing bowl until white in colour and fluffy looking.
  3. Crack eggs into a bowl and add to the butter and sugar mixture one at a time ensuring eachegg is well combined before adding the next.
  4. Sift the flour into a bowl and add to the mixture and mix slowly.
  5. Add the ground walnuts.
  6. Warm the milk and espresso together until the coffee dissolves, then add to the cake mixture.
  7. Put mixture into loaf tin and bake in the oven for 45 to 50 mins.
  8. Make the sugar syrup by adding the water, sugar and coffee into a pan and place on amedium heat until the sugar dissolves, then boil for 5 mins or until it thickens slightly.
  9. While the coffee cake is still warm from the oven pour over ¾ of the warm coffee sugar syrup.
  10. While the cake cools beat the butter and icing sugar together in a mixing bowl until white and fluffy, then add in the remaining espresso.
  11. Pipe onto the cake and decorate with toasted walnuts
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