Ginny's Coffee & Walnut Cake | Jamie Oliver | Recipe in description!

By Jamie Oliver · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F, gas 4). Grease a 1-litre loaf tin with butter and line the base with greaseproof paper.
2. Beat the cubed butter and sugar on high speed for about 5 minutes, until pale and creamy.
3. Whisk the eggs in a small bowl, then add them to the mixer a little at a time.
4. Sift in the flour and baking powder and fold gently into the batter. Finely chop the walnuts, then fold them in with the espresso and vanilla.
5. Pour the batter into the tin and bake for 45 minutes, until risen, golden and an inserted skewer comes out clean. Cool in the tin for 10 minutes, then move to a wire rack.
6. For the praline, line a baking tray with greaseproof paper. Sprinkle the golden caster sugar over the base of a medium non-stick pan over medium-high heat. Swirl gently as it melts, without stirring until nearly dissolved, until it is a deep golden colour. Once dissolved, stir to a smooth caramel.
7. Roughly chop the 50g walnuts, stir them into the caramel until coated, then pour onto the paper, spread the nuts and leave to cool completely. Once cool, crush in a pestle and mortar.
8. For the buttercream, beat the 125g butter until creamy. Sift in the 250g icing sugar a little at a time, beat, then add the 50ml espresso and a pinch of sea salt and whisk for 4 to 5 minutes, until pale and fluffy.
9. For the coffee icing, sift the 100g icing sugar into a bowl and beat in the 20ml espresso until thick and smooth.
10. Drizzle the coffee icing over the cake and sprinkle with most of the praline, serving the rest in a small bowl. Serve the buttercream separately to spread on slightly warm slices.

Summarized from Jamie Oliver's video. Watch it for the details.

More recipes with

EggBrown sugarWalnut