Coffee walnut cake
Bite
Cake
| ⅔ cup | Canola oil |
| 1 ¼ cups | Brown sugar |
| 1 cup | Plain unsweetened yoghurt |
| 2 | Eggs |
| 2 Tbsp | Espresso coffee, brewed extra strong and left to cool (Main) |
| 1 cup | Walnuts, chopped |
| 2 cups | Self raising flour |
| ⅓ cup | Walnut halves |
Coffee Icing
| 150 g | Butter, at room temperature |
| 1 Tbsp | Espresso coffee, brewed extra strong |
| 4 cups | Icing sugar |
Directions
To make the cake
- Heat oven to 160C fan bake. Grease a 22cm cake tin.
- Place oil, sugar, yoghurt, eggs and coffee in a bowl. Beat to combine.
- Fold in the chopped walnuts and sifted flour.
- Pour mixture into prepared tin and smooth the surface. Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
- Slice through the middle of the cake and fill and top with coffee icing. Decorate with walnut halves.
To make the icing
- Place all ingredients in a bowl and beat until pale and creamy.