In celebration of acquiring a few months’ supply of gluten free flour whilst in the UK this summer, I hereby gift you my recipe for the most divine walnut and coffee cake that you’ll ever bake! Forget squishy sponges smothered in sickly butter icing – this is the real deal packed with real walnuts that deliver on both taste and texture. I strongly recommend using large walnut pieces and grinding them yourself for this.
Here’s what you need:
200g walnut pieces
200g gluten-free self-raising flour
175g caster sugar
2 generous tsp coffee granules
In a small pan warm the milk, butter and coffee granules until all is melted and dissolved. Set aside to cool.
Put the walnuts in a food processor or grinder and blitz them until ground. How far you grind them will influence the texture of your cake, you don’t want huge chunks in there but it’s equally important not to over-process them or they will go greasy and lose their texture.
Tip the ground walnuts into a large bowl and mix in the flour and sugar.
Beat the eggs and add them to the dry mix with the rest of the liquids and mix well. It will seem quite wet but gluten-free flour absorbs more liquid than regular, so walk away from it for a minute and when you come back, all will be well.
Whilst the mixture is resting, grease a deep 20cm round tin and line the base with a circle of parchment. Pour the mix into this and level it.
Bake on the middle shelf of a preheated oven at 160C (fan oven) for about 30 minutes or until cooked. Allow to cool in the tin before turning out onto a plate. Dust liberally with icing sugar and serve with lightly whipped cream or vanilla ice cream.
Of course you can still enjoy this cake with regular flour, you may just find that you need slightly less liquid than with gluten-free flour.