Irresistible Coffee STreusel Cake with British Organic Walnuts

Makes: 20cm/8in Sandwich Cake

Preparation Time: 30 minutes (plus 20 minutes cooling)

Cooking Time: 1 hour

Ingredients

For the Walnut & Coffee Cake

• 90g/3¼oz/¾ cup walnut halves
• 3 tbsp sunflower oil
• 215g/7½oz unsalted butter, softened
• 175g/6oz/scant 1 cup light soft brown sugar
• 1½ tbsp golden syrup
• 3 eggs
• 220g/7¾oz/1¾ cups white spelt flour
• 2 tsp baking powder
• ¼ tsp sea salt

For the Coffee Filling & Icing

• 175g/6oz unsalted butter, softened
• 250g/9oz/2 cups icing sugar, sifted
• 1 tsp vanilla extract
• 1 espresso shot, or 3 tbsp strong coffee
• ¼ tsp sea salt

For the Streusel Topping

• 55g/2oz/heaped ½ cup spelt porridge flakes
• 55g/2oz unsalted butter, melted and cooled
• 55g/2oz/¼ cup demerara sugar

Method

1. Roast the Walnuts: Preheat the oven to 160°C/315°F/Gas 2-3. Place the walnut halves in a roasting tin and roast for 12-14 minutes until light brown. Cool, then blend with sunflower oil to a dry walnut paste.
2. Prepare Cake Tins: Increase the oven temperature to 170°C/325°F/Gas 3. Line two 20cm/8in round cake tins and a baking sheet with baking paper.
3. Cake Batter: In a large bowl, beat butter and light brown sugar until pale and fluffy using an electric mixer. Add golden syrup, then eggs one at a time, followed by the walnut paste. Fold in white spelt flour, baking powder, and sea salt.
4. Bake: Divide the batter evenly between the prepared cake tins. Bake for 30 minutes until golden brown and firm. A skewer inserted should come out clean. Transfer to a wire rack to cool.
5. Streusel Topping: Increase oven to 180°C/350°F/Gas 4. Scatter streusel ingredients on the prepared baking sheet. Bake for 15 minutes until crisp and golden. Cool before using.
6. Filling & Icing: Beat softened butter until soft, gradually add sifted icing sugar, beating until pale and fluffy. Add vanilla extract, espresso, and sea salt, and whisk until fluffy.
7. Assemble the Cake: Spread one-third of the icing on the first sponge layer, place the second sponge on top. Cover the top and sides with the remaining icing. Scatter the toasted streusel topping over the cake.

Enjoy the Rich Flavour of Organic British Walnuts in Every Bite

Indulge in this decadent Walnut & Coffee Cake, enriched with the nutty goodness of organic British walnuts. Perfect for any occasion, this cake features a harmonious blend of roasted walnut paste and rich coffee, topped with a crisp streusel for added texture. Enjoy this exquisite treat with a cup of your favourite brew!

Extracted from Spelt by Roger Saul © Roger Saul 2015
Published by Nourish Books, London. 
Hardback £16.99
Commissioned photography by Lara Holmes & Neil White