Walnut and espresso cake


This cake is adapted from a recipe in The Silver Spoon, the Italian cooking bible. The batter has an unusual consistency but you'll be pleasantly surprised by the result. The candied walnuts aren't essential, but they add great texture.

You'll need

220 gm (1 cup) raw caster sugar 4 eggs, separated, plus 1 extra eggwhite 130 gm walnuts, finely chopped 100 gm plain flour, sieved   Candied walnuts 40 gm walnut halves 30 gm pure icing sugar, sieved 20 ml walnut liqueur, such as nocino   Walnut cream 60 gm pure icing sugar, sieved 50 gm softened butter 30 ml walnut liqueur, such as nocino   Espresso glaze 200 gm pure icing sugar, sieved 2 tbsp espresso, at room temperature 20 ml walnut liqueur, such as nocino

Method

  • 01
  • Preheat oven to 180C. Whisk sugar and yolks in an electric mixer until very thick and pale and mixture resembles frosting (4-5 minutes). Transfer to a large bowl, stir in walnuts, then flour, a little at a time, to combine (mixture will be very stiff). Whisk eggwhite and a pinch of salt in an electric mixer until firm peaks form (2-3 minutes), then stir half into walnut mixture. Fold through remaining eggwhite and spoon into a 17cm x 22cm cake tin lined with baking paper. Bake until light golden and firm to touch (20-25 minutes). Cool in pan, turn out, trim sides and halve horizontally.
  • 02
  • Meanwhile, for candied walnuts, combine ingredients in a bowl, mix well, then spread on a baking tray lined with baking paper. Bake until walnuts are golden and caramelised (4-5 minutes), cool, then coarsely crumble.
  • 03
  • For walnut cream, beat ingredients in an electric mixer until pale and fluffy (6-8 minutes). Spread bottom half of cake with walnut cream, sandwich with top half and set aside to set (20-30 minutes).
  • 04
  • For espresso glaze, place icing sugar in a bowl, gradually add espresso and liqueur, mixing until smooth and combined. Spoon glaze over cake, allowing it to drizzle down sides, and scatter with candied walnuts. Cake is best eaten on day of making.

At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 12 people

Featured in

May 2010

You might also like...

Sausage rolls

recipes

Quince and brown butter pastry tart

Strawberry recipes

recipes

Manadrain and ginger syrup cake

A-Class Cookies

recipes

Kourabiedes

Honey recipes

recipes

Little almond crostate with roast pears

Christmas ham recipes

recipes

Rhubarb and raspberry crostata

Pretty in pink recipes

recipes

Apple and mascarpone torta

Winter tart recipes

recipes

conversion tool