Coffee Walnut Cake
Coffee walnut cake is a deliciously moist textured and nutty tasting cake with just a hint of coffee. Loved by coffee lovers and non- lovers alike.
For the cake:-
- Low fat cooking spray
- 1 tsp bicarbonate of soda
- 175 g self-raising flour
- 175 g light brown soft sugar
- 50 ml vegetable oil
- 1 tsp vanilla essence
- 60 g chopped walnuts
- 2 tbsp heaped . instant coffee dissolved in 3 tbsp. hot water
- 6 tbsp 0% fat yogurt
- 2 egg whites
For the coffee icing topping:-
- 2 tsp instant coffee dissolved in 1 tbsp. hot water
- 100 g icing sugar sieved
- 4 pieces or 5 whole walnuts snapped into for topping
To make the cake:-
Pre-heat oven to 170C Fan and spray an 24cm square cake tin evenly with the low fat cooking spray. Then line the tin with greaseproof paper.
Sieve the bicarbonate of soda and self-raising flour into a large bowl. Then stir in the sugar, vegetable oil, vanilla essence, chopped walnuts, coffee mixture and yogurt.
In a separate bowl, beat the egg whites to soft peaks and then gently fold them into the cake mixture.
Spoon the cake mixture into the cake tin using the back of a warm spoon to level the surface flat.
Bake for approximately 30 – 35 minutes in the centre of the oven. Check the cake is cooked through by inserting a skewer into the centre and ensure it comes out clean. Remove from oven.
Allow the cake to rest in the tin for a couple of minutes and then turn out the cake onto a wire cooking rack, remove the greaseproof paper and allow to cool completely.
To make the coffee icing topping:-
Thoroughly mix together the coffee and water mixture with the sieved icing in a bowl until smooth.
Spread the coffee icing mixture evenly over the surface of the cake using a palette knife.
Decorate the top with the snapped walnut pieces and once the icing has set cut the cake into 12 slices.
Calories: 216kcal | Carbohydrates: 35.4g | Protein: 2.6g | Fat: 7.5g | Saturated Fat: 0.7g | Cholesterol: 0.9mg | Sodium: 109.1mg | Fiber: 0.7g | Sugar: 23.3g | Calcium: 20mg | Iron: 0.4mg