Walnut and Coffee Torte
- Rosie
- Jun 5
- 2 min read
Inspired by the Polish-style walnut cake it has 3 layers of soft, coffee infused walnut sponge layered with a coffee cream with a hint of vodka.
It’s light and nutty, with just the right amount of sweetness to compliment the coffee notes throughout.
Walnut and Coffee Torte
Here’s Why You’ll Love This Walnut and Coffee Torte:
Soft, tender, and light with just the right amount of sweetness
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Walnuts: You will need a high powered food processor to grind the walnuts into a flour as they are used for the sponge as well as for decorating
Vodka: Chilled.
Espresso: To infuse the sponge and cream.
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
