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Walnut and Coffee Cake
Walnut and Coffee Cake
(Torta alle Noci e Al Caffe)
 
 
Ingredients:
 
2 oz (50 grams) unsalted butter, softened, plus extra for greasing
5 eggs, separated
13 oz (375 grams) superfine (caster) sugar
11 oz (300 grams) shelled walnuts, finely chopped
3 and 1/2 oz (100 grams) plain flour, sifted
4 fl oz (120 ml) freshly brewed espresso or strong black coffee
1 tablespoon rum
4 oz (120 grams) icing sugar
Walnut halves and coffee beans, to decorate
 
Directions:
 
Preheat the oven to 200C (400F) Gas Mark 6.

Grease two shallow square cake tins with butter.

Beat four of the egg yolks with 9 oz (250 grams) of the superfine (caster) sugar in a bowl until pale and fluffy.

Stir in 9 oz (250 grams) of the walnuts, then stir in the flour, a little at a time.

Stiffly whisk the egg whites in a grease-free bowl and gently fold into the mixture.

Divide the mixture between the prepared tins and bake for 25 minutes, then remove from the oven and leave to cool.

Cream the butter in a bowl, then beat in the remaining egg yolk and caster sugar, half the coffee, the rum and the remaining walnuts.

Spread this mixture on one cake, then place the other on top, aligning the sides.

Sift the icing sugar into a shallow bowl, stir in the remaining coffee and gradually add water until the mixture is spreadable.

Pour the icing over the cake and spread using a warm palette knife.

Leave to dry, then decorate with walnut halves and coffee beans. Serves 8-10.

That's it!
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