Home > Eat > Recipe > Recipe: Olivia Wollenberg’s coffee and walnut frosted cake

Recipe: Olivia Wollenberg’s coffee and walnut frosted cake

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dessert
snacks
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Try Olivia’s tasty Christmas Popcorn recipe

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Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time5-10 MINUTES

Serves8

LevelMedium


ingredients

Softened coconut oil, for greasing the tins
Coffee Caramel
10–15 walnuts halves, to decorate cake

For the cake:
400g walnut pieces
10g instant coffee, dissolved in 4 tablespoons boiling water
300ml maple syrup
350g oat flour
80ml full-fat coconut milk (the contents of the tin mixed well)
100g melted raw coconut oil, plus extra for greasing
2 tablespoons cacao powder
Pinch of salt

Try another from Olivia

Try Olivia’s tasty Christmas Popcorn recipe

1

Preheat the oven to 180°C/350°F/Gas mark 4. Grease two 20cm cake tins.

2

Grind the walnuts in a food processor until a coarse flour is formed.

3

Combine all the ingredients for the cake in a mixing bowl and stir well.

4

Divide the mixture evenly between the two cake tins.

5

Bake for 25–30 minutes, until the top is browned and the cake feels slightly firm to the touch.

6

Leave the cakes to cool for 5–10 minutes in the tin before moving to a wire rack to let cool completely.

7

Once cool, use half the Coffee Caramel frosting to cover one cake and place the other cake on top.

8

Ice with the remaining Coffee Caramel.

9

Decorate with the walnuts.

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Anyone else already over indulging? If you haven’t started yet, it’s time to. This coffee and walnut frosted cake recipe comes to Khoollect from Olivia Wollenberg’s, Livia’s Kitchen: Naturally Sweet and Indulgent Treats. Here’s what Olivia had to say about it…

‘I don’t use walnuts in many of my recipes as they have quite a strong flavour and can be bitter. Coffee and walnut cake is really traditional, so I wanted to play around to see if I could create something yummy… and I did!’

Extracted from Livia’s Kitchen by Olivia Wollenberg (Ebury Press, hardback £20). Photography: Tara Fisher.

 

Coffee and walnut frosted cake

Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time5-10 MINUTES

Serves8

LevelMedium


ingredients

Softened coconut oil, for greasing the tins
Coffee Caramel
10–15 walnuts halves, to decorate cake

For the cake:
400g walnut pieces
10g instant coffee, dissolved in 4 tablespoons boiling water
300ml maple syrup
350g oat flour
80ml full-fat coconut milk (the contents of the tin mixed well)
100g melted raw coconut oil, plus extra for greasing
2 tablespoons cacao powder
Pinch of salt

Try another from Olivia

Try Olivia’s tasty Christmas Popcorn recipe

1

Preheat the oven to 180°C/350°F/Gas mark 4. Grease two 20cm cake tins.

2

Grind the walnuts in a food processor until a coarse flour is formed.

3

Combine all the ingredients for the cake in a mixing bowl and stir well.

4

Divide the mixture evenly between the two cake tins.

5

Bake for 25–30 minutes, until the top is browned and the cake feels slightly firm to the touch.

6

Leave the cakes to cool for 5–10 minutes in the tin before moving to a wire rack to let cool completely.

7

Once cool, use half the Coffee Caramel frosting to cover one cake and place the other cake on top.

8

Ice with the remaining Coffee Caramel.

9

Decorate with the walnuts.

SHOW MORE
SHOW LESS

Anyone else already over indulging? If you haven’t started yet, it’s time to. This coffee and walnut frosted cake recipe comes to Khoollect from Olivia Wollenberg’s, Livia’s Kitchen: Naturally Sweet and Indulgent Treats. Here’s what Olivia had to say about it…

‘I don’t use walnuts in many of my recipes as they have quite a strong flavour and can be bitter. Coffee and walnut cake is really traditional, so I wanted to play around to see if I could create something yummy… and I did!’

Extracted from Livia’s Kitchen by Olivia Wollenberg (Ebury Press, hardback £20). Photography: Tara Fisher.

 

Coffee and walnut frosted cake

1

Preheat the oven to 180°C/350°F/Gas mark 4. Grease two 20cm cake tins.

2

Grind the walnuts in a food processor until a coarse flour is formed.

3

Combine all the ingredients for the cake in a mixing bowl and stir well.

4

Divide the mixture evenly between the two cake tins.

5

Bake for 25–30 minutes, until the top is browned and the cake feels slightly firm to the touch.

6

Leave the cakes to cool for 5–10 minutes in the tin before moving to a wire rack to let cool completely.

7

Once cool, use half the Coffee Caramel frosting to cover one cake and place the other cake on top.

8

Ice with the remaining Coffee Caramel.

9

Decorate with the walnuts.

SHOW MORE
SHOW LESS
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Hanner 10 months ago

The coffee caramel portion of the recipe is missing!

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