Coffee and walnut torte recipe

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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.

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(35 ratings)
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