Coffee and walnut caramel cake
Source of Recipe
Australian Gourmet Traveller
List of Ingredients
Soft butter, for greasing
25g soft fine breadcrumbs
200g (1 1/3 cups) self-raising flour
85g ground almonds
1 tablespoon finely ground espresso coffee
5 eggs
275g caster sugar
250g unsalted butter, melted and cooled
75g walnut halves, finely chopped, plus extra walnut halves, to decorate
Coffee caramel
150g caster sugar
30g unsalted butter, chopped
¼ cup freshly brewed espresso coffee Recipe
Method
Grease a 25cm bundt or kugelhopf tin, then dust with breadcrumbs shaking out excess. Sift flour, ground almonds, espresso and a pinch of salt through a medium fine sieve. Using an electric mixer, whisk eggs on high speed for 8 minutes or until mixture has tripled in volume and holds a trail. Reduce speed to medium and gradually add sugar until just incorporated. Add flour mixture, melted butter and walnuts and, using a large metal spoon, gently fold in ingredients until just combined, then spoon mixture into prepared tin. Bake at 180C on a low shelf in oven, so top of cake is level with the middle of the oven, for 40 minutes, then cover with a piece of baking paper and bake for another 10-15 minutes or until a cake tester withdraws clean. Stand cake in tin for 10 minutes before turning out onto a wire rack to cool.
Meanwhile, for coffee caramel, combine sugar and ¼ cup water in a heavy-based saucepan and stir over medium heat until sugar dissolves, then boil without stirring until a golden caramel. Remove from heat and stir in butter and coffee, taking care as mixture will spit violently. Return to heat and stir for another minute or until smooth and bubbling. Remove from heat and stand until it reaches the consistency of molasses. Top cooled cake with extra walnut halves, then pour caramel over cake, allowing syrup to drip down side of cake.
Cake will keep in an airtight container for up to 3 days.
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