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.
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
- 200 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 115 g unsalted butter
- 150 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 120 ml strong brewed espresso or 3 tablespoons instant espresso powder dissolved in 120 ml hot water
- 200 g coarsely chopped walnuts
Instructions
- 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.
Leave a Reply