Nigella Coffee and Walnut Loaf Cake recipe is made with walnut pieces, caster sugar, soft unsalted butter, plain flour, instant espresso powder, baking powder, bicarbonate of soda, large eggs, and milk the total time required is 45 minutes, and it serves 8.
Try More Nigella Lawson Recipes:
🧡 Why You’ll Love This Coffee And Walnut Loaf Cake Recipe:
- Rich Flavor: The combination of coffee and walnuts creates a deep, rich flavor that is both comforting and indulgent, making it a perfect treat for coffee lovers.
- Simple Ingredients: Made with everyday ingredients like flour, sugar, butter, and eggs, this recipe is easy to prepare without the need for special trips to the store.
- Quick Preparation: With a total preparation and baking time of just 45 minutes, this cake can be whipped up quickly for any last-minute gatherings or unexpected guests.
❓ What Is Nigella Coffee And Walnut Loaf Cake Recipe?
Nigella Coffee and Walnut Loaf Cake is a delightful dessert made with walnut pieces, caster sugar, unsalted butter, plain flour, espresso powder, baking powder, baking soda, eggs, and milk. This cake has a moist texture, rich coffee flavor, and crunchy walnuts.
🥚 Nigella Coffee And Walnut Loaf Cake Ingredients
FOR THE SPONGE
- 50 grams walnut pieces
- 225 grams caster sugar
- 225 grams soft unsalted butter (plus some for greasing)
- 200 grams plain flour
- 4 teaspoons instant espresso powder
- 2½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 4 large eggs
- 1 – 2 tablespoons milk
FOR THE BUTTERCREAM FROSTING
- 350 grams icing sugar
- 175 grams soft unsalted butter
- 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
🥮 How To Make Nigella Coffee And Walnut Loaf Cake
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
- Butter two 20cm (8 inch) cake tins and line with baking parchment.
- Blitz walnuts and sugar in a food processor until fine.
- Add butter, flour, espresso powder, baking powder, baking soda, and eggs. Process until smooth.
- Pour milk in while the processor is running until the batter is soft and dropping. Add more milk if needed.
- Split the batter between the tins. Bake for 25 minutes or until springy. Cool in tins for 10 minutes, then on a rack.
- Blitz icing sugar in the processor. Add butter and process until smooth. Dissolve espresso powder in 1 tablespoon of boiling water and mix into the buttercream.
- Place one sponge upside down on a plate, spread with half the icing, top with the second sponge right side up, and cover with the remaining icing. Press walnut halves around the edge of the cake.
💭 Recipe Tips:
- Ensure all ingredients are at room temperature: This helps the batter mix evenly and prevents issues with texture or rising.
- Dissolve espresso powder in hot water completely: Incomplete dissolution can result in a gritty texture and uneven coffee flavor.
- Avoid overmixing the batter: Overmixing can cause the cake to be dense and tough. Mix just until ingredients are combined.
- Properly measure flour: Using too much flour can make the cake dry. Use the spoon-and-level method for accuracy.
- Use fresh baking powder and soda: Old or expired leavening agents can prevent the cake from rising properly, resulting in a dense texture.
🍨 What To Serve With Coffee And Walnut Loaf Cake?
Serve Coffee and Walnut Loaf Cake with Coffee Ice Cream, Mascarpone Icing, Lemon Posset, or a dollop of Salted Caramel Sauce pair with a cup of hot coffee, tea or a glass of Poinsettia Cocktail.
🎚 How To Store Leftovers Coffee And Walnut Loaf Cake?
- In The Fridge. Keep leftovers coffee and walnut loaf cake in an airtight container at room temperature for up to 3 days to maintain freshness.
- In The Freezer. Wrap leftovers coffee and walnut loaf cake tightly in plastic wrap then in aluminum foil and freeze for up to 3 months.
🥵 How To Reheat Leftovers Coffee And Walnut Loaf Cake?
- In The Microwave: Place leftovers coffee and walnut loaf cake slice on a microwave-safe plate cover with a damp paper towel, and heat for 20-30 seconds.
- In The Oven: Preheat the oven to 150°C (300°F) wrap leftovers coffee and walnut loaf cake in aluminum foil and heat for 2-5 minutes.
- In The Toaster Oven: Set to a low heat place leftovers coffee and walnut loaf cake on a tray and warm for 5 minutes.
FAQ’S
What makes a Coffee and Walnut Loaf Cake moist?
The combination of unsalted butter, milk, and not overmixing the batter ensures a moist texture. Properly measured baking powder also helps retain moisture.
How do I prevent the walnuts from sinking to the bottom of the cake?
Coat walnuts in a bit of flour before adding them to the batter. This keeps them suspended throughout the cake.
What can I do if my cake turns out too dense?
Avoid overmixing and ensure accurate flour measurement. Fresh baking powder can also help the cake rise properly, preventing density.
Can I add chocolate chips to the Coffee and Walnut Loaf Cake?
Yes, fold in chocolate chips after mixing the batter for a delightful chocolatey twist. Ensure even distribution for the best results.
Try More Nigella Lawson Recipes:
Nigella Coffee And Walnut Loaf Cake Nutrition Facts
Amount Per Serving
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 125mg
- Sodium: 200mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 5g
Nigella Coffee And Walnut Loaf Cake
Description
Nigella Coffee and Walnut Loaf Cake recipe is made with walnut pieces, caster sugar, soft unsalted butter, plain flour, instant espresso powder, baking powder, bicarbonate of soda, large eggs, and milk the total time required is 45 minutes, and it serves 8.
Ingredients
FOR THE SPONGE
FOR THE BUTTERCREAM FROSTING
Instructions
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
- Butter two 20cm (8 inch) cake tins and line with baking parchment.
- Blitz walnuts and sugar in a food processor until fine.
- Add butter, flour, espresso powder, baking powder, baking soda, and eggs. Process until smooth.
- Pour milk in while the processor is running until the batter is soft and dropping. Add more milk if needed.
- Split the batter between the tins. Bake for 25 minutes or until springy. Cool in tins for 10 minutes, then on a rack.
- Blitz icing sugar in the processor. Add butter and process until smooth. Dissolve espresso powder in 1 tablespoon of boiling water and mix into the buttercream.
- Place one sponge upside down on a plate, spread with half the icing, top with the second sponge right side up, and cover with the remaining icing.
- Press walnut halves around the edge of the cake.
Notes
- Ensure all ingredients are at room temperature: This helps the batter mix evenly and prevents issues with texture or rising.
- Use fresh baking powder and soda: Old or expired leavening agents can prevent the cake from rising properly, resulting in a dense texture.
- Properly measure flour: Using too much flour can make the cake dry. Use the spoon-and-level method for accuracy.
- Dissolve espresso powder in hot water completely: Incomplete dissolution can result in a gritty texture and uneven coffee flavor.