Walnuts Coffee Cake…


Few days ago I was looking through my freezer to see what is hiding back there. I found last package of ground walnuts. So, even it is not Autumn or walnuts season I decided to treat my family with extra tasty walnuts and coffee cake. This time I added coffee in common white cream in order to “light up” this cake in this spring time.

Although mixing sweet and savory flavors with walnuts are most common, next few ingredients always have a good correlations with walnuts: dark chocolate, sesame cayenne, vanilla, sea salt caramel, coffee.

This time I decided to go with coffee. Just a small amount of instant coffee in white creame that will pair well with walnuts in cake and walnuts used for sprinkle. It gives just enough aroma to waken all your senses. To complete this experiance, serve cool and with prefered cup of coffee and enjoy.



12 servings

Prep time

50 minutes

Cooking time

25 minutes


275 kcal


  • 6 eggs

  • 100g of granulated sugar

  • 1 vanilla sugar

  • 1 tsp of rum

  • 1/2 of lemon zest

  • 250g of ground walnuts

  • 100g of all purpose flour

  • 4g of backing powder

  • 150mL of water

  • 2tbsp of granulated sugar

  • juice out of 1 lemon

  • 500mL of milk

  • 2 tsp of instant coffee

  • 150g of granulated sugar

  • 1 vanilla sugar

  • 40g of all purpose flour

  • 40g of corn starch

  • lemon juice (of 1/2 lemon)

  • 100g of butter (softened at room temp.)

  • 200mL of sweet cream (beaten)


  • CAKE DOUGH: Add a pinch of salt to the egg whites and mix them until they foms up. Gradually add little by little sugar and mix the mixture until you have a solid egg whites snow. Add one egg yolk at a time, stirring briefly after each yolk. Then add the lemon zest and rum. Finally, mix together ground walnuts and sifted flour and baking powder.
  • Pour the cake (biscuit) mixture into a 11 inch cake pan (26-28 cm) and flatten it nicely. Bake the dough (biscuit) for 20-25 minutes at 170C (340F).
  • Cut the cooled cake (biscuit) into two or three portions, then moisten each portion with water in which you have boiled the sugar and added the lemon juice
  • COFFEE CREAM: For the preparation of the coffee cream in a saucepan, stir in sugar, corn starch, flour and small amount of milk (cca. 75mL). In the rest of the milk add 2 tsp of instant coffee and stir. Add milk with coffee and cook the cream over low heat until thickened, like a pudding. Cool the cream to room temperature, then mix with room temperature butter. Finally mix the lemon juice and whipped cream.
  • Arrange it one layer of cake, one layer of cream. Leave the cake in the fridge to cool well and the cream to harden, preferably overnight. Next day garnish the cake with ground nuts.

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