Sometimes you just need a simple, comforting cake that can be put together in just an hour. I find that this Italian torta rustica di noci e caffè fits the bill. It’s a humble, rustic cake that can be prepared for guests at moment’s notice or lend some comfort on a whim. You won’t need any special ingredients other than espresso powder and walnuts. And it could also be the perfect excuse to brew up a strong cup of coffee in your moka pot.
Ingredients:
Adapted from The Italian Baker, by Carol Field.
Preheat the oven:
Preheat the oven to 175°C (350°F).
Prepare the pan:
Grease an 8-inch cake pan with butter and dust with flour.
Whisk together the dry ingredients:
In a medium bowl, whisk together the flour, baking powder and salt.
Cream the butter and sugar:
In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.
Add the eggs:
Add the eggs, one at a time, beating well after each addition.
Add in the dry ingredients and espresso:
Fold in the dry ingredients, alternating with the espresso and vanilla extract, beginning and ending with the dry ingredients.
Mix in the walnuts:
Finally, fold in the walnuts, holding back some to sprinkle over the top of the cake.
Bake the cake:
Transfer the batter to the prepared cake pan and top with the reserved walnuts.
Bake the cake at 175°C (350°F) for about 40 minutes, or until a skewer inserted in the center of the cake comes out clean.
Rustic Coffee Walnut Cake
Sometimes you just need a simple, comforting cake that can be put together in just an hour. I find that this Italian torta rustica di noci e caffè fits the bill. It's a humble, rustic cake that can be prepared for guests at moment's notice or lend some comfort on a whim.
Ingredients
- 200g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 115g unsalted butter
- 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120ml strong brewed espresso, or 3 Tablespoons instant espresso powder dissolved in 120ml hot water
- 200g coarsely chopped walnuts
Method
Preheat the oven to 175°C (350°F).
Grease an 8-inch cake pan with butter and dust with flour.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Fold in the dry ingredients, alternating with the espresso and vanilla extract, beginning and ending with the dry ingredients.
Finally, fold in the walnuts, holding back some to sprinkle over the top of the cake.
Transfer the batter to the prepared cake pan and top with the reserved walnuts. Bake the cake at 175°C (350°F) for about 40 minutes, or until a skewer inserted in the center of the cake comes out clean.
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