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Coffee Walnut Cake

I sometimes wonder why is there so much hype around coffee. I'm a 'chai' person. Besides coffee keeps me awake. Even if I drink a cold-coffee(my all-time favourite) in the morning, it is good enough to keep me up all night. So, I'm amazed to see people known to me drink several mugs throughout the day and have a good night's sleep 🤷🏽‍♀️

Putting it in a cake however, is harmless. So I thought, why not have my favourite cake-bake doused in a shot of coffee. So here's a coffee-walnut cake that is sweet and kind of strong!


  • 77 grams Brown sugar

  • 90 grams Unsalted Butter (room temperature)

  • 2 eggs

  • 50 grams All Purpose Flour

  • 56 grams Semolina

  • 1 tbsp Almond milk/ regular milk

  • 20 grams Walnuts broken into halves

  • 1/2 tsp Baking powder

  • A pinch of salt

  • 1/2 tsp Vanilla essence

  • 1 tbsp Water + 1 tbsp Instant coffee powder OR 2 tsp Water + 2 tsp espresso coffee powder (Read the Tips below)


  • Flour: Like my previous few bakes, I have used Semolina in this recipe too because I like the texture it lends. If you're not fond of Semolina, you can replace it with the same quantity of All Purpose Flour.

  • Coffee Powder: Now this is the main part. Instant coffee powder is relatively light. That is why I've used 2 tbsps. However, if you have Espresso, by all means use it - Just 2 Teaspoons espresso powder + 2 Teaspoons of water, bring to a boil - if you like that extra caffeine kick and stronger flavour. Do NOT go beyond 2 tsps of espresso for this cake or you'll end up with something inedible.

  • Baking Time: Use your judgement while baking as every oven/ OTG works differently.

Let's Begin:

Step 1: Grease a 6” round pan and line with parchment paper and keep aside.

Step 2: (Read the Tips 👆🏽)

Take a small seasoning/ tadka utensil and pour 2 tbsps of water into it.

Heat and bring to a rolling boil

Add 2 tbsp of instant coffee powder to it and stir well.

set this aside to cool.

Step 3: Take your food processor/ mixer/ blender

Put the sugar, butter, eggs , vanilla essence, milk and blitz it until smooth.

Step 4: By now the coffee concoction would have cooled. Strain the coffee and add the liquid to the blender mix and blend again.

The colour will change to a ‘cold-coffee’ brown.

Step 5: Take a dry utensil. sift the flour, semolina, baking powder and salt into it.

Stir the dry ingredients well to ensure the powders are mixed properly.

Step 6: Pour the coffee batter into the dry mix. Fold it in well with a spatula ensuring all the flour has blended in.

Step 7: Add walnuts to this and stir.

Step 8: Pour the batter into the prepared baking tin and sprinkle with walnuts.

Step 9: Now get the pre-heating started 180°C/ 350° F.

Pre-heat your oven for 10 minutes, Bake at 180° C / 350° F for about 35 minutes. The cake will rise, be firm to the touch and do the toothpick test. It should come out clean.


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