The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people

Featured in

May 2010

You might also like...



Little almond crostate with roast pears

Strawberry recipes


Chestnut cakes with raisins, pine nuts and honey

A-Class Cookies


Apple and mascarpone torta

Honey recipes


Chocolate and hazelnut zuccotto

Winter tart recipes


Olive oil and vin santo torta with candied oranges

Six excellent sweet bun recipes


Peach and rosemary tarte Tatin with runny cream

Winter's 20 most popular recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.