Nutritional information does not include the following ingredients: Walnuts, Jura Espresso Coffee, Walnuts
Please Note - Nutritional information is provided as a guide only and may not be accurate.
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!
Ripple: Finely grind walnuts, mix in sugar and cinnamon, set aside.
Prepare 130ml of freshly brewed JURA espresso coffee. Cool before use
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.
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.
Bake for 35-40 mins until cooked through. Remove from the oven and leave to cool.
Cut into 16 squares, as an added extra, top with fresh raspberries and enjoy with a fresh JURA espresso.
About Author
Cherie Bobbins
Cherie Bobbins creates an authentic account of motherhood from the front-lines with a central theme of empowering other mothers through Cherie's first...Read More hand experiences.
Her aim for every piece of content created is to serve someone, sparking them to exclaim, "OMG, Cherie Bobbins totally gets me, it's exactly what I needed and I am not alone!"
Residing in Melbourne, experiencing four seasons in one day, Cherie has had an overflowing, clean basket of laundry on rotation since January 2015.
Cherie is a life hacker, professional laundry dodger and mother of two. Read Less
