The ultimate makeover: coffee walnut cake

The Ultimate Makeover: Coffee Walnut Cake is a delicious and healthier twist on the classic tea favorite. This delicious cake offers the perfect combination of rich coffee flavor and crunchy walnuts. Treat yourself to a delicious treat without the guilt as this recipe offers a lighter version of the classic cake. Dive into the moist and fluffy layers that are sure to satisfy your coffee and walnut cravings. Prepare this irresistible treat for your next tea party or simply as a delicious treat for yourself.

Ingredients

  • 1 tbsp coffee granules, plus 1 tsp
  • 225g self-raising flour
  • 1 teaspoon Baking powder
  • 50g ground almonds
  • 85g light muscovado sugar
  • 50g golden powdered sugar
  • 25g chopped walnuts
  • 2 eggs, beaten
  • 250g natural yogurt
  • 75 ml walnut oil
  • 2 tbsp golden powdered sugar
  • 2 tsp coffee granules
  • 140g light mascarpone
  • 100g quark
  • 1 tbsp powdered sugar
  • ¼ tsp vanilla extract
  • 140g fondant powdered sugar
  • 1 tsp coffee granules
  • 1 tbsp finely chopped walnuts

Tip

How Angela made it healthier
Angela lowered the fat content by substituting butter
Refine the cake with walnut oil and yogurt.
She substituted a buttercream filling for one
Made from light mascarpone and quark.
She reduced walnuts and increased walnuts
Aroma from the oil. She also reduced the sugar and used less in the cake;
enhanced the flavor through the combination
Light muscovado with golden icing and a filling that required less sugar.

Preparation steps

  1. Preheat the oven to 180°C/160°C fan/gas 4.
  2. Oil and fill a 20cm round (6cm deep) loose-bottomed baking tin.
  3. Mix the coffee with 2 teaspoons of warm water and set aside.
  4. Place the flour in a large mixing bowl.
  5. Stir in baking powder, ground almonds, both types of sugar (use your fingers to rub out any lumps from the muscovado) and walnuts.
  6. Make a dip in the middle of the mixture.
  7. Add the mixture of eggs, yogurt, oil and coffee to the dip and stir with a wooden spoon until evenly mixed.
  8. Pour the mixture into the mold and smooth the surface.
  9. Bake for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
  10. Let the cake cool briefly in the tin, then turn it out and peel off the baking paper.
  11. Allow to cool completely while preparing the filling and frosting.
  12. To make the syrup for the filling, place the powdered sugar and coffee in a small, heavy-based saucepan.
  13. Add 3 tablespoons of water and heat gently while stirring so that the sugar dissolves.
  14. Increase the heat and cook on high speed until thickened and syrupy, about 2½-3 minutes.
  15. Pour the syrup into a small heatproof bowl and set aside to cool.
  16. In the meantime, finish the filling and make the glaze.
  17. Mix the mascarpone, quark, powdered sugar and vanilla until smooth.
  18. Stir in the cold coffee syrup and set aside.
  19. For the icing, sift the fondant powdered sugar into a bowl.
  20. Mix the coffee with 1 tablespoon of warm water and stir into the fondant powdered sugar.
  21. Add about 1 more teaspoon of water to create a smooth, thick, but spreadable glaze.
  22. Divide the cake into three parts and put it back together with the filling.
  23. Spread the icing over the top of the cake.
  24. Sprinkle chopped walnuts over the glaze.
  25. Allow the cake to set and store in the refrigerator.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
336 15g 4g 45g 30g 1g 8g 0.43g

Equipment and tools

To prepare this coffee walnut cake you will need the following equipment and tools:

  • mixing bowl
  • measuring spoon
  • Sieve
  • Whisk or electric mixer
  • Round cake tin
  • Cooling rack
  • Knife
  • spatula

Allergen information

This coffee walnut cake contains the following allergens:

  • Walnuts
  • Eggs
  • Milk (in mascarpone and quark)

Please be aware of these allergens if you or someone you serve has allergies or food intolerances.

Storage and leftovers

If you have leftovers of this coffee walnut cake, you can save them for later. Here are some tips:

  • Allow cake to cool completely before storing.
  • Store the cake in an airtight container at room temperature for up to 3 days.
  • If you want to extend the shelf life, you can store the cake in the refrigerator for up to 5 days.
  • Sliced ​​cake can also be individually wrapped in plastic wrap and frozen for up to 3 months.

If you want to enjoy the leftovers, let the frozen cake thaw in the refrigerator overnight.

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The ultimate makeover: coffee walnut cake

Ingredients:

  • 1 tbsp coffee granules, plus 1 tsp
  • 225g self-raising flour
  • 1 teaspoon Baking powder
  • 50g ground almonds
  • 85g light muscovado sugar
  • 50g golden powdered sugar
  • 25g chopped walnuts
  • 2 eggs, beaten
  • 250g natural yogurt
  • 75 ml walnut oil
  • 2 tbsp golden powdered sugar
  • 2 tsp coffee granules
  • 140g light mascarpone
  • 100g quark
  • 1 tbsp powdered sugar
  • ¼ tsp vanilla extract
  • 140g fondant powdered sugar
  • 1 tsp coffee granules
  • 1 tbsp finely chopped walnuts

Health Benefits of The Ultimate Makeover: Coffee Walnut Cake

When it comes to luxury foods, it is often difficult to find healthier alternatives. However, Angela’s ultimate reinterpretation of the classic coffee walnut cake brings a deliciously decadent dessert into the realm of healthier choices. Through a few clever substitutions and ingredient reductions, she’s managed to create a cake that not only satisfies your cravings but also offers some surprising health benefits.

1. Reduced fat content

Angela replaced the traditional butter in the cake with walnut oil and yogurt. This swap significantly reduces the saturated fat content typically found in butter-based cakes. Walnut oil is rich in heart-healthy omega-3 fatty acids, which have been linked to improved cardiovascular health and reduced inflammation.

2. Reduced sugar intake

To make the cake healthier, Angela also reduced the overall sugar content. She used a combination of light muscovado and golden powdered sugar, which adds depth to the flavor without the need for excessive sweetness. By reducing sugar consumption, you can lower calorie intake and reduce the risk of diseases such as obesity, type 2 diabetes and tooth decay.

3. Nutrient boost from ground almonds

The addition of ground almonds gives the cake a delicious consistency and a nutty taste. Almonds are a great source of healthy fats, protein and fiber. They also provide important vitamins and minerals such as vitamin E, magnesium and calcium. By adding ground almonds, Angela improved the nutritional profile of the cake.

4. Healthier filling

Instead of a traditional buttercream filling, Angela prepared a lighter alternative with light mascarpone and cottage cheese. This substitute reduces the fat content while providing a creamy and satisfying filling. Mascarpone is a type of Italian cream cheese that adds a rich touch to desserts, while quark is a low-fat, high-protein dairy product.

5. The power of coffee

Aside from its aromatic and addictive taste, coffee also offers several health benefits. The cake contains coffee granules which provide the delicious taste and aroma we love. Coffee has been linked to improved mental alertness, increased exercise performance, and reduced risk of certain diseases such as Parkinson’s and liver cancer.

Tip: Angela was able to give the cake a delicious walnut flavor by using walnut oil without using large amounts of walnuts. Not only does this reduce the overall fat content, but it also provides a rich and distinctive nutty flavor.

How Angela made it healthier:

  • Angela replaced the butter in the cake with walnut oil and yogurt to reduce the fat content.
  • She swapped a buttercream filling for one made from light mascarpone and cottage cheese.
  • Walnuts have been reduced and the walnut flavor has been enhanced with the addition of walnut oil.
  • Angela lowered overall sugar consumption by using a combination of light muscovado and golden powdered sugar to enhance flavor without excessive sweetness.
  • The result was a filling that required less sugar.

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