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Coffee & Walnut Cake

Ninja Kitchen
Recipe by Ninja Kitchen

Tip: Cooking Mode

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  • Prep 15 mins
  • Steam Time 20 mins
  • Cook Time 13 mins
  • Total 48 mins
  • Easy
  • Serves 10

Compatible with

Allergies

  • Contains Eggs
  • Contains Wheat
  • Contains Tree Nuts
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Wheat, Tree Nuts, Milk/Dairy

Cooking mode

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For the cake

  • 125g butter, softened, plus extra for greasing
  • 125g golden caster sugar
  • 2 medium eggs
  • 150g self-raising flour
  • 2 tbsp espresso coffee
  • 50g chopped walnuts

For the icing

  • 150g unrefined icing sugar, sifted
  • 1-1½ tbsp espresso coffee
  • 9 walnut halves, for decorating

Utensils

  • Stand mixer
  • Step 1

    Grease Ninja 20cm Square Baking Tin with butter and line bottom with baking parchment, then set aside. 

  • Step 2

    Pour 180ml water in the Combi Pan for steaming. Place the Crisper Plate on top and set aside until needed. 

  • Step 3

    In a large bowl, using electric beaters, beat together butter and sugar for 2 minutes until light and fluffy. One at a time beat in eggs. Fold in the flour, then stir through espresso and walnuts. Tip cake batter into cake tin, smooth the top, then place on top of Crisper Plate. Slide into Level 1. 

  • Step 4

    Close door and flip the SmartSwitch to COMBI COOKER.  

  • Step 5

    Select COMBI BAKE and set time to 13 minutes and temperature to 165˚C. Select START/STOP to begin cooking (the unit will steam for approx. 20 minutes before countdown timer begins). 

  • Step 6

    The cake should be cooked when a cocktail stick is inserted in the centre and comes out clean. Carefully remove tin from unit. Allow cake to cool in tin, before turning out onto a serving plate. 

  • Step 7

    In a medium bowl, add icing sugar and gradually stir in espresso until a runny consistency is made for the icing. Spread over top of cake and arrange 9 walnut halves over icing.  Once set, cut into squares to serve.  

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