Coffee And Walnut Ripple CakeCoffee and cake, in one?! Bring it!

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  • Coffee And Walnut Ripple Cake

This coffee and walnut ripple cake is super delish and perfect to have for your biggest morning tea! Not too light, not too heavy, not too sweet, it makes a great all rounder. Try topping with mixed berries or other…

This coffee and walnut ripple cake is super delish and perfect to have for your biggest morning tea! Not too light, not too heavy, not too sweet, it makes a great all rounder. Try topping with mixed berries or other fresh fruits for a lift, or maybe you could do a crumble style topping. Yum!

serves
16
time needed
prep cook
ingredients
14
difficulty
Easy
rating (click to rate)
4.3 based on 3 ratings, click to rate

Ingredients

  • 250 grams Butter Softened
  • 150 grams Caster Sugar
  • 50 grams Walnuts chopped
  • 5 Eggs large
  • 150 grams Flour plain
  • 150 grams Wholemeal Plain Flour
  • 1 tbsp Baking Powder
  • 1 tsp Vanilla Extract
  • Pinch Salt
  • 130 ml Jura Espresso Coffee freshly brewed

Ripple Filling

  • 75 grams Walnuts
  • 1 tsp Cinnamon
  • 25 grams Brown Sugar


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Method

  1. Preheat oven to 180°C
  2. Ripple: Finely grind walnuts, mix in sugar and cinnamon, set aside.
  3. Prepare 130ml of freshly brewed JURA espresso coffee. Cool before use
  4. Beat margarine and sugar until pale and fluffy then add eggs, coffee and sift the dry ingredients. Beat together until creamy and fold in chopped nuts.
  5. Pour half the batter into a greased and lined baking tin, sprinkle the ripple mix, then cover with the rest of the batter. Use a spoon handle to draw a swirly pattern through the batter.
  6. Bake for 35-40 mins until cooked through. Remove from the oven and leave to cool.
  7. Cut into 16 squares, as an added extra, top with fresh raspberries and enjoy with a fresh JURA espresso.

Notes

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