Coffee and walnut torte
An elegant, classy deli-style dessert that you can easily make at home.
- 3 eggs
- 175g softened butter
- 175g light muscovado sugar
- 175g self-raising flour
- 100g (4oz) ground walnuts
- 15ml (1tbsp) milk
- 300ml (1/2 pt) black coffee
- 75g (3oz) caster sugar
- Preheat the oven to 180°C/350°F/gas 4.
- Place 175g (6oz) each softened butter, light muscovado sugar and self-raising flour in a bowl with 5ml (1tsp) baking powder, 3 large eggs and 15ml (1tbsp) Camp coffee and chicory essence.
- Beat with an electric whisk until thoroughly combined then fold in 100g (4oz) ground walnuts and 15ml (1tbsp) milk. Spoon into a greased and base-lined 23cm (9in) round cake tin and level the surface.
- Bake for 35-45 mins until risen and firm to the touch.
- While the cake is baking, simmer 300ml (1/2pt) black coffee in a pan with 75g (3oz) caster sugar for 10 mins. Cool slightly.
- Remove the cake from the oven and use a fine skewer to pierce lots of holes in it. Spoon over two-thirds of the syrup and leave the cake in the tin to cool completely.
- Serve the cake in slices with a spoonful of whipped cream and the rest of the coffee syrup.