I’ve been going back to my roots lately. I learned to bake from a mixture of my mother and grandmother’s recipes, and recipes from New Zealand’s iconic Edmonds cookery book. This walnut and coffee cake is without a doubt one of my favourites from the flour company’s book (with the motto ‘Sure to rise’).
Within months of first moving to London I was on the phone to home asking for a copy of the book to be posted to me. I still go back to it when my shelves of other cook books fail to inspire me, or if I’m feeling a bit homesick. I tweak this cake recipe a bit, espresso rather instant coffee, and use a little rapeseed or sunflower oil instead of butter and throw walnuts into the mixture. It’s the perfect cake to bake on a Sunday.
Coffee and walnut cake (adapted from Edmonds cookery book)
2 tablespoons strong espresso
1/3 cup of oil (sunflower or rapeseed)
3/4 cup brown sugar
scrape of fresh vanilla or 1/2 teaspoon vanilla essence
3 eggs separated
1 cup plain flour
3 tablespoons cornflour
1 teaspoon baking powder
3 tablespoons milk or soy/rice milk
Coffee icing (icing sugar, butter or alternative, espresso)
1. Make your espresso and set aside to cool.
2. Cream butter, sugar, coffee mixture and vanilla until light and fluffy.
3. Add egg yolks one at a time, beating well after each addition.
4. In a separate bowl beat the egg whites until soft peaks form.
5. Sift flour, cornflour and baking powder together.
6. Add sifted ingredients to creamed mixture alternately with the egg whites.
7. Stir in milk and walnuts.
8. Pour cake mixture into two greased and lined 20 cm sponge sandwich tins.
9. Bake at 190°C for 20-25 minutes or until cake springs back when lightly touched.
10. Leave in tin for 10 minutes before turning out onto a cooling rack.
11. Fill and ice with Coffee Icing. Decorate with walnut pieces if desired.
P.S. Where I find cake inspiration