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:
Yields one 8-inch cake.
Adapted from The Italian Baker, by Carol Field.
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
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup strong brewed espresso, or 3 Tablespoons instant espresso powder dissolved in 1/2 cup hot water
1 3/4 cups coarsely chopped walnuts
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.
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