Walnut and Steusel Coffee Syrup Cake

Ingredients (serves 8)

• 150g walnuts, chopped
• 1/4 cup (55g) brown sugar
• 4 tsp instant coffee
• 180g butter, room temperature
• 3/4 cup (155g) brown sugar
• 2 eggs
• 2 cups (300g) self-raising flour
• 1 cup (250ml) milk
• 1 cup (220g) caster sugar
• 1/2 cup (125ml) water
• 2 tbs coffee and chicory essence
• Double cream, to serve

Method

1. Preheat oven to 180°C. Line a 20cm round cake pan with non-stick baking paper. Mix 150g walnuts, chopped, 1/4 cup (55g) brown sugar and 2 tsp instant coffee. Set aside. Beat 180g butter, room temperature and 3/4 cup (155g) brown sugar until pale and creamy.
2. Beat in 2 eggs and 2 tsp instant coffee. Fold through 2 cups (300g) self-raising flour and 1 cup (250ml) milk. Spread half the cake mixture onto the base of the pan. Top with half of the walnut mix then remaining cake mix and remaining walnut mix. Bake for 1 hour 10 minutes.
3. Stir 1 cup (220g) caster sugar, 1/2 cup (125ml) water and 2 tbs coffee and chicory essence over a low heat until dissolved. Increase heat to high and boil for 3-5 minutes or until thickens slightly. Serve drizzled over the warm cake with double cream.