Coffee & Walnut cake

Coffee & walnut cake


  • 250g pack softened butter, plus extra for the tins
  • 100ml strong black coffee (made with 2 tbsp coffee granules), cooled
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 85g walnuts, 2 tbsp roughly chopped, the rest finely chopped

For the filling

  • 100g icing sugar, sifted, plus a little extra for dusting
  • 150ml double cream
  • 100g mascarpone, at room temperature


  1. Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm round cake tins and line with baking parchment. Set aside 1 tbsp of the coffee for the filling.
  2. Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
  3. Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Dark Chocolate Pear & Walnut Tart

Dark Chocolate Pear Tart - via


For Crust:

    • 2/3 cup walnut halves, toasted for 5 minutes at 350 degrees F.
    • 1 cup gluten free all purpose flour
    • 1/3 cup powdered sugar
    • 1/2 cup unsalted butter, cold & cut into chunks
    • pinch of kosher salt
For Pears:
    • 2 Bosc pears, peeled, halved & cored
    • 2 cups Moscato wine
    • 1/2 vanilla bean, split
For Ganache:
  • 10 ounces dark chocolate, coarsely chopped (or semi-sweet)
  • 1 cup heavy cream


For Crust:

  1. Add the toasted walnuts to a food processor and process just until fine. Over processing with result in walnut butter, so be careful. Add the flour, sugar and salt and pulse to combine. Add the butter and pulse until it resembles coarse meal, about 5 times.
  2. Pour the walnut mixture into a springform pan and press lightly into the bottom and up the sides by 2 inches. The mixture will be crumbly at first but will press into a crust.
  3. Bake at 350 for 15-20 minutes. Remove and allow to cool for 20 minutes on a wire rack. Remove outer ring and cool for 20 more minutes.

For Pears:

  1. Start by peeling 2 pears and core with a melon baller.
  2. Bring the Moscato and vanilla bean to a boil, slide in the pear halves and lower the temperature to medium low and cover. Simmer for 20-25 minutes, until the pears are fork tender. Remove to a bowl and allow to cool in the refrigerator for 20 minutes.

For Ganache:

  1. Add the chocolate and cream to a small saucepan and set over medium low heat. Don’t stir. Allow the chocolate to get soft and once it looks shiny and soft remove from the heat and stir briskly until smooth.
  2. Pour into the cooled walnut crust. Slice the pears width wise and place them into the ganache carefully so they don’t sink. Repeat with remaining pear halves. Cover loosely with plastic wrap and chill for 1 hour. Bring slightly to room temperature before serving.

Pear Collage -

Chocolate Pecan Pie


  • Sugar – 1 1/2 cup
  • Breadcrumbs – 1 1/2 cup
  • Cinnamon – 2 teaspoons
  • Walnuts/Pecans – 1 1/2 cup grated
  • Eggs – 8
  • Cocoa – 2 teaspoons
  • Baking powder – 2 teaspoons

For syrup:

  • Water – 2 cups of tea
  • Sugar – 2 cups of tea
  • Cognac – 3 tablespoons (or more 🙂 )

For the glaze:

  • Heavy Cream – 1 cup of tea
  • Chocolate Couverture – 275 g


  1. Beat the eggs and sugar in a bowl with a mixer until it gets fluffy.
  2. In another bowl put all the remaining ingredients, stir and add to egg mixture.
  3. Beat them all together and pour the mixture into a well buttered/greased mold or pan.
  4. Bake for 45-50 minutes at 180 ÂşC.
  5. Put in a small saucepan the water along with the sugar and boil and towards the end add the brandy.
  6. Once the syrup has been cooked for 5 minutes, and our cake is ready and has cooled drizzle with syrup.
  7. For the glaze, melt the chocolate couverture over low heat and add the cream. Mix well and once the two materials have combined and the glaze is ready, start covering the cake.
  8. Decorate top with grated walnuts/pecans.



For the dough:

  • Oil – 1 cup
  • Retsina – 1 cup
  • Salt – 1 pinch
  • Yeast – 50 g (fresh)

For the cream:

  • Milk – 1 liter
  • Corn flour – 5 tbsp
  • Eggs – 3
  • Vanilla – 2
  • Sugar – 5 tbsp
  • Salt – a pinch

For the filling:

  • Red apples – 1 kg
  • Sugar – 3 tbsp
  • Walnuts or almonds – 3 tbsp (crushed)
  • Cinnamon – 1 tablespoon


  1. Knead the ingredients for the dough all together and let it “rest” for 15 minutes.
  2. Boil over half of the apples and mash, let them drain and the remaining apples clean out the skin and slice them.
  3. Grease a baking tray and lay the dough, pierce with a fork in a few places and on the sides using a fork make oblique lines.
  4. Bake for 15 minutes at 150 ÂşC.
  5. To prepare the cream, heat the milk in a saucepan and add the cornflour, mix well and then add the sugar, stir thoroughly to make a batter.
  6. Remove from the heat and add the eggs, vanilla and salt, mix all together and let it cool.
  7. Remove the dough from the oven and let it cool.
  8. Once cooled, pour the batter of apples, along with crushed walnuts or almonds and cinnamon on top and pour the cream we’ve prepared.
  9. Garnish with slices of apples and cinnamon and bake for 30 minutes until the pastry is golden and apples are brown.