Coffee & Walnut Cake

I've been eating a lot of walnuts recently, and this deliciously light and fluffy cake is a great way to bake with them... It's surprisingly healthy but tastes divine; and makes brilliant use of the bumper walnut crop we got this year, the year when the walnut trees in our garden went really crazy.


  • 225g Olive Oil
  • 225g Caster Sugar
  • 4 Free Range Eggs
  • 50ml Strong Espresso (cooled)
  • 225g Self Raising Flour
  • 75g Walnuts (chopped finely)

Pre-heat the oven to 180˚c

Cream together the 225g Olive Oil and 225g Caster Sugar with a whisk

Add one Egg at a time, carefully whisking after you add each one before the next…

Once all 4 Eggs are in, add the Coffee and fold in the 225g Self Raising Flour and the 75g chopped Walnuts

Spoon into a lightly greased tin – about 25 cm across

Bake for 35 – 45 minutes or until a knife is clean when you skewer the centre of the cake (gently)

Cool on a rack before removing from the tin

This is delicious served on its own – and also good with some 0% Greek Yoghurt with some Vanilla whipped in (and maybe an extra Walnut for good measure?!)


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