3 Tbsp. Instant coffee
2 Tbsp. Water
350gr. Butter, room temperature
350gr. Brown Sugar
5 Eggs, room temperature
1 Tbsp. Vanilla Extract
180gr. Cake Flour
1 tsp. Baking Powder
250gr. Walnuts, roughly chopped
250gr. Almond Flour
Dissolve the coffee granules in the water to form a thick paste and set aside.
Start by creaming the butter and sugar together; now start adding the eggs one at a time.
Start adding the flour and baking powder. Once incorporated remove the mixing bowl from the mixer and add the vanilla extract and coffee mixture – and stir before adding the nuts.
Spoon the mixture into a prepared cake tin and bake in a pre-heated oven of 160ºC for 75 minutes.
Remove from the oven, allow to cool and decorate with chocolate ganache and fresh berries or chocolate bark.