Cake:
200g walnuts
250g butter
250g demerara sugar
4 large organic eggs
1 tsp NOMU Vanilla Extract
50ml espresso coffee
250g cake flour
1 level tbsp baking powder
200g NOMU Decadent Hot Chocolate chunks
Coffee buttercream:
200g softened unsalted butter
300g icing sugar, sifted
3 tbsp very strong espresso coffee
Preheat your oven to 180ºC. Butter a non-stick 23cm springform tin and line the base with parchment paper.
Toast the walnuts on a baking tray in the oven until lightly golden. Cool and chop fairly finely.
Using an electric mixer, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, followed by the vanilla and coffee. Don’t be concerned if it appears “curdled”. Add the sifted flour and baking powder and mix well. Fold in the walnuts and the chocolate.
Pour into the cake tin and bake for 1½ hours. To test if it is cooked, pierce the center of the cake with a skewer. If it comes out without any wet cake mixture on it, it is ready. Leave to cool completely before icing.
To make the icing, cream the butter and icing sugar until pale and light in texture. Add the coffee and mix well to incorporate.
Frost your cake and serve!
Cake:
200g walnuts
250g butter
250g demerara sugar
4 large organic eggs
1 tsp NOMU Vanilla Extract
50ml espresso coffee
250g cake flour
1 level tbsp baking powder
200g NOMU Decadent Hot Chocolate chunks
Coffee buttercream:
200g softened unsalted butter
300g icing sugar, sifted
3 tbsp very strong espresso coffee
Preheat your oven to 180ºC. Butter a non-stick 23cm springform tin and line the base with parchment paper.
Toast the walnuts on a baking tray in the oven until lightly golden. Cool and chop fairly finely.
Using an electric mixer, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, followed by the vanilla and coffee. Don’t be concerned if it appears “curdled”. Add the sifted flour and baking powder and mix well. Fold in the walnuts and the chocolate.
Pour into the cake tin and bake for 1½ hours. To test if it is cooked, pierce the center of the cake with a skewer. If it comes out without any wet cake mixture on it, it is ready. Leave to cool completely before icing.
To make the icing, cream the butter and icing sugar until pale and light in texture. Add the coffee and mix well to incorporate.
Frost your cake and serve!
Cake:
200g walnuts
250g butter
250g demerara sugar
4 large organic eggs
1 tsp NOMU Vanilla Extract
50ml espresso coffee
250g cake flour
1 level tbsp baking powder
200g NOMU Decadent Hot Chocolate chunks
Coffee buttercream:
200g softened unsalted butter
300g icing sugar, sifted
3 tbsp very strong espresso coffee
Preheat your oven to 180ºC. Butter a non-stick 23cm springform tin and line the base with parchment paper.
Toast the walnuts on a baking tray in the oven until lightly golden. Cool and chop fairly finely.
Using an electric mixer, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, followed by the vanilla and coffee. Don’t be concerned if it appears “curdled”. Add the sifted flour and baking powder and mix well. Fold in the walnuts and the chocolate.
Pour into the cake tin and bake for 1½ hours. To test if it is cooked, pierce the center of the cake with a skewer. If it comes out without any wet cake mixture on it, it is ready. Leave to cool completely before icing.
To make the icing, cream the butter and icing sugar until pale and light in texture. Add the coffee and mix well to incorporate.
Frost your cake and serve!
Cake:
200g walnuts
250g butter
250g demerara sugar
4 large organic eggs
1 tsp NOMU Vanilla Extract
50ml espresso coffee
250g cake flour
1 level tbsp baking powder
200g NOMU Decadent Hot Chocolate chunks
Coffee buttercream:
200g softened unsalted butter
300g icing sugar, sifted
3 tbsp very strong espresso coffee
Preheat your oven to 180ºC. Butter a non-stick 23cm springform tin and line the base with parchment paper.
Toast the walnuts on a baking tray in the oven until lightly golden. Cool and chop fairly finely.
Using an electric mixer, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, followed by the vanilla and coffee. Don’t be concerned if it appears “curdled”. Add the sifted flour and baking powder and mix well. Fold in the walnuts and the chocolate.
Pour into the cake tin and bake for 1½ hours. To test if it is cooked, pierce the center of the cake with a skewer. If it comes out without any wet cake mixture on it, it is ready. Leave to cool completely before icing.
To make the icing, cream the butter and icing sugar until pale and light in texture. Add the coffee and mix well to incorporate.
Frost your cake and serve!
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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