Despite only drinking decaf, we’re big fans of coffee in this house, so what better way to accompany a nice cuppa than with a slice of coffee and walnut cake. It’s a deservedly classic combination that makes a great pick-me-up when you need some sugar and caffeine (although you could make it with decaf too!).
I don’t mind walnuts, but I’ve never been that much of a fan of the bitter taste that the skin gives them. Even when toasted in the oven, I find they make my mouth go dry. I am, however, partial to a pecan – I love the smoky sweetness and their soft crunch; so they seemed a good substitution.
I always remember my Nan making this with Camp coffee – that bottle of syrupy coffee and chicory essence extract that was a wartime staple. Now that coffee processing techniques have moved on these days, I use instant espresso, which not only amps up the flavour but as a fine powder it incorporates well in the batter. For safety, it’s best to dilute it in a little water and then add to make sure it’s evenly distributed).
The ground nuts added to the mixture make sure that this cake has lovely crumb which stays moist even after a few days ensconced in an airtight tin. Traditionally, it’s served with coffee buttercream sandwiched between layers, and another layer on top, decorated around the edge with walnut halves (or pecan in this case). Having already deviated slightly, I daren’t stray any further from tradition – it just wouldn’t be right!