Recipe: Olivia Wollenberg’s coffee and walnut frosted cake
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
Preheat the oven to 180°C/350°F/Gas mark 4. Grease two 20cm cake tins.
Grind the walnuts in a food processor until a coarse flour is formed.
Combine all the ingredients for the cake in a mixing bowl and stir well.
Divide the mixture evenly between the two cake tins.
Bake for 25–30 minutes, until the top is browned and the cake feels slightly firm to the touch.
Leave the cakes to cool for 5–10 minutes in the tin before moving to a wire rack to let cool completely.
Once cool, use half the Coffee Caramel frosting to cover one cake and place the other cake on top.
Ice with the remaining Coffee Caramel.
Decorate with the walnuts.
Preheat the oven to 180°C/350°F/Gas mark 4. Grease two 20cm cake tins.
Grind the walnuts in a food processor until a coarse flour is formed.
Combine all the ingredients for the cake in a mixing bowl and stir well.
Divide the mixture evenly between the two cake tins.
Bake for 25–30 minutes, until the top is browned and the cake feels slightly firm to the touch.
Leave the cakes to cool for 5–10 minutes in the tin before moving to a wire rack to let cool completely.
Once cool, use half the Coffee Caramel frosting to cover one cake and place the other cake on top.
Ice with the remaining Coffee Caramel.
Decorate with the walnuts.
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
Preheat the oven to 180°C/350°F/Gas mark 4. Grease two 20cm cake tins.
Grind the walnuts in a food processor until a coarse flour is formed.
Combine all the ingredients for the cake in a mixing bowl and stir well.
Divide the mixture evenly between the two cake tins.
Bake for 25–30 minutes, until the top is browned and the cake feels slightly firm to the touch.
Leave the cakes to cool for 5–10 minutes in the tin before moving to a wire rack to let cool completely.
Once cool, use half the Coffee Caramel frosting to cover one cake and place the other cake on top.
Ice with the remaining Coffee Caramel.
Decorate with the walnuts.
The coffee caramel portion of the recipe is missing!