Coffee and walnut cake

A classic Nigella bake. I was craving a grown up afternoon cake with lashing of nuts and frosting. Something to eat in a cosy nook with a book and a cup of tea. A book nook cake. Not that I ever read a book in daylight hours these days with two babies to tend to. I made this in a 6 inch pan as usual so only lasted one and halfish days…  It is quite simply spot on and I will be making this again and again. I can’t wait to make it for my loved ones when this is all over. Link to Nigella’s coffee layer cake here:

The recipe below is for just under half the recipe to fit a 6 inch pan to make a single layer cake. The frosting is the same I made for the carrot cake but with added coffee granules.



Coffee and walnut cake

25g walnuts
100g sugar
100g butter
100g flour
2 tsp instant coffee powder
1 1/4 tsp baking powder
pinch of bicarbonate of soda
2 eggs

A little milk (tablespoon)


50g cream cheese
100g Icing sugar
drip of vanilla extract
25g butter
1 tsp instant coffee powder

7-8 walnut halves for decorating

Preheat the oven to 180 degrees and butter your 6 inch pan, I also added a disc of greaseproof paper to the bottom to make it easier to slide out when cooled.

Blitz the walnuts and sugar in the food processor until fine-ish granulated crumbs. Then add the rest of the cake ingredients except the milk until a thick batter is formed. Then add a few tablespoons of the milk to form a soft gloopy batter.

Spoon into your tin and bake for 30 minutes until golden, put a cocktail stick into the middle to test if it is baked. If it comes out clean then all is well.

Leave to cool and then slather with frosting and arrange the walnut pieces on top.


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