Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Total:
2 hr 10 min
Prep:
25 min
Inactive:
1 hr
Cook:
45 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 4 eggs
  • 4 ounces granulated sugar
  • 1 tablespoon fine fresh bread crumbs
  • 1 tablespoon finely ground fresh coffee
  • 1 tablespoon cocoa powder
  • 6 ounces shelled walnuts, roughly chopped
For the icing:
  • 4 ounces unsalted butter, softened
  • 4 ounces icing (confectioners') sugar, sifted
  • 1 egg yolk
  • 1 tablespoon instant coffee
  • 2 tablespoons boiling water

Directions

Preheat the oven to 350 degrees F and grease and line a cake tin 8 inches in diameter and 2 inches high.

Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the bread crumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake for 45 minutes. Cool in the tin, then turn out onto a rack.

To make the icing, cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sour Cream Coffee Cake

Recipe courtesy of Ruth Teig

Olive Oil Coffee Cake

Recipe courtesy of Karen DeMasco

Apple-Studded Brown Butter Streusel Coffee Cake

Recipe courtesy of Amy Traverso

Chopped Walnut and Coffee Cake

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Walnut Cake

Recipe courtesy of Laura Calder

Blueberry Coffee Cake

Recipe courtesy of Ellie Krieger

Pecan Coffee Cake

Recipe courtesy of Cafe Lafayette

Deluxe Coffee Cake

Recipe courtesy of Alex Guarnaschelli

On TV

So Much Pretty Food Here