Coffee and Walnut Cake: a Soft and Fragrant Winter Treat

The coffee and walnut cake is a soft, aromatic bake that perfectly captures the cosy spirit of winter. Ideal for breakfast or afternoon tea with a warm cup of coffee, this cake combines simple, wholesome ingredients for a result that’s rich in flavour and wonderfully comforting.

This easy coffee and walnut cake recipe is perfect even for beginners: in just a few simple steps you’ll have a light, moist cake that fills your kitchen with the inviting aroma of freshly brewed coffee.
The combination of bold espresso and crunchy walnuts creates a beautifully balanced flavour, making it one of the best homemade winter cakes for coffee lovers.

Discover how to make this deliciously soft coffee and walnut cake, ready in under an hour.

Ingredients

• 170 g plain flour

• 90 g potato starch (or cornflour)

• 3 medium eggs

• 170 g light brown sugar

• 150 g unsalted butter

• 50 ml strong espresso coffee, cooled

• 1 tsp baking powder (or 1 sachet, 16 g)

• 60 g chopped walnuts

• Icing sugar, to finish

Tip: Use a high-quality, well-balanced coffee. Its rich aroma enhances the flavour of the walnuts and makes the cake even more fragrant.

Method

1. Make the coffee using a moka pot or espresso machine and allow it to cool.

2. Melt the butter in a small pan or microwave, then set aside.

3. In a large bowl, beat the eggs with the sugar until pale and fluffy.

4. Sift in the flour and potato starch, then pour in the melted butter and coffee.

5. Add the baking powder and mix until smooth and creamy.

6. Roughly chop the walnuts and fold them into the mixture with a spatula.

7. Grease and flour your baking tin, pour in the batter and level the top.

8. Bake in a preheated oven at 180°C (fan 160°C) for about 40 minutes.

9. Test with a skewer — if it comes out clean, the cake is done.

10. Leave to cool, remove from the tin, and dust with icing sugar before serving.

Tips and Variations

• For a more indulgent twist, stir in 50 g of dark chocolate chips.

• Replace part of the butter with sunflower oil for a lighter version.

• Add 1 tsp instant coffee or a dash of coffee liqueur for a stronger flavour.

• Store the cake in an airtight container, it will stay soft for up to 4 days.