We might not be able to travel right now so let this cake take your taste buds on a journey. Inspired by the great Ottolenghi, this buttery two toned cake with crunchy coffee beans, caramelised walnut filling and sweet halva topping makes for a heavenly combination.

Go on. Make that halva (or buy it too, we're not judging), then make this cake. Then, pour yourself a steaming cup of coffee and let your imagination travel you off to far off places.    

4 oz softened butter
4 oz brown sugar
2 eggs
4 T sour cream
1 T vanilla essence
4 oz white flour
1 t baking powder
1/2 t baking soda
¼ t salt
2 sachets Coffee Supreme Instant

1 cup raw walnuts
4 T butter
4 T brown sugar
2 sachets Coffee Supreme Instant
1 T coffee beans lightly crushed

1 cup halva crumbled in big chunks
1 T coffee beans lightly crushed

1. First off, make the filling. In your Lil’ Legacy Pan melt the butter and brown sugar together then add walnuts and fry the walnuts till they are brown and crunchy. Stir frequently. This will only take a few minutes. 

2. Remove from pan into a small bowl, stir in the coffee powder and beans and let cool.And, clean your pan! 

3. To make the cake, cream the butter and sugar. Beat in the eggs one at time followed by the sour cream and vanilla essence. Fold in the sifted flour, baking powder, baking soda and lastly the salt.

4. Split mix into two and fold the coffee powder into one half of the mix. It will turn a delicious coffee brown.

5. Heat oven to 180°C.

6. Grease and flour your Lil’ Legacy Pan. To do this, grease the bottom and sides of the pan with 1 T butter. Sprinkle in 1 T flour and toss it around the pan so there is an even layer of flour now stuck to the butter. Turn pan upside down and tap it to remove any leftover flour.

7. Spoon the first layer of coffee cake mix into the bottom of your pan and spread out evenly. Sprinkle the toasted walnut and coffee filling over the top.

8. Evenly spoon blobs of the yellow cake mix over the top of the walnuts. You don’t have to spread this layer out. Crumble halva over the top, sprinkle with roasted coffee beans

9. Bake for 25 minutes or till a skewer comes out clean.To prevent the cake from over cooking turn upside down onto a cake rack to cool.

Serve warm with lashings of mascarpone, whipped cream or ice cream and a steaming cup of coffee! This cake is best eaten on the day it’s made but if you have left overs store in an air tight container. 

Recipe by Felicity Morgan-Rhind of Ironclad Pan Co.


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