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 …..
- 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
- 50g melted butter
- 1½ cups icing sugar
- extra walnuts for decorating the top
*These are 15 mil tablespoons
- 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.
- 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.