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.