This little slice is only for those obsessed with coffee and walnuts, which describes me to a tee. It is nice and light and absolutely perfect for morning or afternoon tea.
I was browsing through an old copy of Cuisine Magazine, turned to my favourite section, At Your Request, and spied this recipe. At Your Request used to be a regular feature of the magazine where people could request the recipe of something yummy they had eaten at a restaurant or coffee shop. I have made a lot of recipes from this section as I figure they must be good for someone to bother to request the recipe. Cuisine Magazine no longer includes the feature. More is the pity.
The recipe is in the March 2008 issue 127, from the owners of the Country Coffee Shop, 2792 Tarras-Cromwell Rd, Tarras, Central Otago. I checked them out on the web and the coffee shop looks gorgeous. If I ever get to New Zealand, again …..
Ingredients:
Base:
- 100g butter
- 1 tsp vanilla essence
- 4 tbs* double espresso (or make a small quantity of very strong coffee in a plunger)
- 1 tbs* golden syrup
- 1½ cups brown sugar
- 2 eggs, lightly beaten
- 1 cup plain flour
- 1 tsp baking powder
- 1 cup walnuts, coarsely chopped
Icing:
- 50g melted butter
- 1½ cups icing sugar
- extra walnuts for decorating the top
*These are 15 mil tablespoons
Instructions:
The base:
- Preheat your oven to 160°C.
- Lightly grease a Swiss Roll tin (approx. 30cm x 24cm).
- Sift the flour and baking powder together in a bowl.
- Beat the butter, vanilla, 2 tablespoons of the coffee, the golden syrup and sugar together in an electric mixer until smooth.
- Add the eggs, one at a time, and continue beating until well combined.
- Fold in the sifted flour/baking powder mixture and walnuts.
- Pour mixture into prepared tin.
- Bake for approximately 30 minutes, until a skewer comes out clean.
- Allow to cool completely in tin before icing.
The icing:
- Sift the icing sugar.
- Beat the butter, icing sugar and remaining coffee together until creamy.
- Ice the cooled slice & sprinkle additional chopped walnuts on top.
- Cut into pieces.
Passion Fruit Garden 
Hi Glenda, ever used peanuts instead of walnuts? Do you think would be ok?
Hi Michelle, I am a big walnut fan and coffee and walnuts go perfectly. I wouldn’t dream of substituting peanuts for walnuts but, that being said, the texture would be the same so I am sure you could do it. It just wouldn’t be the same.
Made it today. The texture is beautiful, couldn’t get full enjoyment as our dog ate the butter ment for icing
Hi Sam, sounds like you have one naughty dog.
Have just made the slice one of the best . Cheers from Ron in new zealand
Hi Ron, Thanks for leaving a comment. Maybe I will make it again once all the Christmas cooking has been demolished.
Makes me think of my mum this post… Every year when I lived at home I would make a birthday cake for her, (always chocolate) it would have coffee icing and then I would decorate it with walnut halves. Every, single, year.
Hi Brydie, I wish I was your mum, chocolate, coffee and walnuts are a combo made in heaven.
Thank you so much for my slice- looks delicious, will have it tonight after dinner xx Sharmila
Hi Sharmila. Did Paul give you the chilli bowl? I hope you like it.
Oh yes, thanks so much for the bowl too, I love it- the slice was yum, thanks for that xx
No probs Sharmila, glad you like it.
I’m a bit obsessed with both walnuts and coffee so I’d definitely love this one. Thanks for sharing Glenda
Walnuts and coffee are a match made in heaven.
What a gorgeous photo Glenda. And the slice looks lovely too!
Thanks Christine.
Love this version of traditional coffee walnut
Hi Sally,thanks, it is very nice with a big mug of coffee too