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Add a photoServings: 10
Ingredients
- 4 x Large eggs
- 4 ounce Icing sugar
- 1 Tbsp. Fine fresh bread crumbs
- 1 Tbsp. Fresh coffee, finely grnd
- 1 Tbsp. Cocoa pwdr
- 6 ounce Shelled walnuts, roughly minced
- 4 ounce Unsalted butter, softened
- 4 ounce Icing sugar, sifted
- 1 x Egg yolk
- 1 Tbsp. Instant coffee
- 2 Tbsp. Boiling water
Directions
- Grease and line a cake tin 8 inches in diameter and 2 inches high.
- Separate the yolks from the egg whites. Cream the yolks and sugar together till pale yellow and hanging like ribbons from the beater. Add in the bread crumbs, grnd coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mix. Pour the mix into the prepared cake tin and bake in a preheated 350 degree oven for 45 min. Cold in the tin, then turn out onto a rack.
- To make the icing, cream the butter with the icing sugar and egg yolk.
- Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 10 servings | |
| Calories 259 | |
| Calories from Fat 149 | 58% |
| Total Fat 17.11g | 21% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 114mg | 5% |
| Potassium 109mg | 3% |
| Total Carbs 22.01g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.19g | 5% |
| Protein 5.73g | 9% |
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