If you’ve ever seen Nigella Lawson in action, you know she has a unique way of making baking feel like an indulgence rather than a chore. Her Coffee and Walnut Loaf Cake is no exception. it’s the kind of dessert that immediately makes you feel like you’ve stepped into a cozy kitchen where everything smells like warm comfort and luxury. A loaf cake, sure but it’s not just any loaf cake. it’s a celebration of the perfect harmony between rich coffee and earthy walnuts, beautifully balanced with a moist texture and a sweet, nutty finish.
The thing that makes this cake stand out is that it’s simple yet sophisticated, just like Nigella herself. The cake is subtly flavored with coffee which doesn’t overpower the other ingredients but adds a beautiful depth. The walnuts are chopped and dispersed throughout the batter, giving that nice bite and crunch that contrasts perfectly with the smoothness of the cake. It has a slightly caramelized finish from the sugar and butter that makes every bite feel like a treat.
I first came across this recipe on one of those lazy afternoons when I was craving something sweet but didn’t want to do too much work. Let me tell you, this recipe is a dream for moments like that. it’s straightforward, doesn’t need fancy techniques and the results are so satisfying. It’s ideal for an afternoon tea, served alongside a cup of coffee (obviously) or simply as a treat to enjoy after a long day.
Nigella Coffee And Walnut Loaf Cake Recipe
Ingredients Needed
Now, let’s talk about what you’ll need to create this beauty. The ingredients list is refreshingly simple but each one plays a crucial role in bringing the flavors to life:
- Butter: About 175g (softened). This gives the cake that essential richness, ensuring it’s moist and decadent.
- Caster Sugar: 175g. You want the sweetness to complement the coffee without being overpowering and caster sugar dissolves perfectly into the batter.
- Eggs: 2 large. These bind everything together and help the cake rise.
- Plain Flour: 175g. You don’t need self-raising flour here-just the plain variety works perfectly to create that tender crumb.
- Baking Powder: 1 tsp. This ensures your cake rises just enough to achieve that lovely, soft texture without being too heavy.
- Instant Coffee: 2 tbsp (dissolved in hot water). The coffee gives the cake its signature flavor, so don’t skimp on this ingredient!
- Walnuts: 100g, chopped. A must-have for texture and flavor. The walnuts bring that perfect balance to the cake, both in terms of crunch and their earthy, nutty flavor.
- Milk: 3 tbsp. This helps to bring the batter together and ensures it’s not too dry.
- Vanilla Extract: 1 tsp. A little splash of vanilla adds a fragrant sweetness that rounds out the flavors beautifully.
The beauty of this recipe is that it doesn’t demand exotic ingredients. It’s all about quality basics that, when combined, create something truly special.
Equipment Needed
You don’t need a ton of equipment for this cake which is another reason it’s perfect for a casual bake. Here’s what you’ll need:
- Loaf Tin: A 1kg loaf tin works best for this recipe. It gives the cake enough room to rise and develop that perfect loaf shape. If you’re like me and have a few loaf tins lying around, a 2lb tin will work just as well.
- Mixing Bowl: A large one. You’ll need space for all the ingredients to come together.
- Electric Mixer or Whisk: I personally prefer an electric mixer because it makes life easier but if you’re feeling a little more “hands-on”, a whisk will do just fine.
- Measuring Spoons: For the coffee, vanilla extract and baking powder. Precision can make a difference when it comes to baking, so it’s worth using the right measurements.
- Cooling Rack: To let the cake cool after baking. If you don’t have a cooling rack, you can just set the cake on a flat surface but a cooling rack ensures it doesn’t get soggy.
- Baking Paper: For lining the tin. It makes removing the cake much easier once it’s baked.
Instructions To Make Nigella Lawson’s Coffee And Walnut Loaf Cake
The beauty of Nigella’s recipes is how easy they are to follow, even if you’re not a seasoned baker. Here’s a step-by-step breakdown of how to make this gorgeous loaf cake:
- Preheat the Oven: Set your oven to 180°C (350°F) or 160°C (325°F) for fan-assisted. Make sure it’s nice and hot before the cake goes in.
- Prepare the Loaf Tin: Line your loaf tin with baking paper or grease it with butter to ensure the cake doesn’t stick. This is crucial because you don’t want to risk losing any of that beautiful cake when it’s time to turn it out.
- Mix Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together until they’re light and fluffy. This step is important because it incorporates air into the batter, helping the cake rise beautifully.
- Add the Eggs: Crack the eggs one by one into the mixture, beating well after each addition. This ensures that everything is thoroughly mixed and the eggs don’t curdle.
- Add Coffee and Vanilla: Dissolve the instant coffee in hot water and mix it in with the vanilla extract. The coffee gives the cake its signature depth while the vanilla adds a subtle sweetness. Beat these into the mixture until well combined.
- Add Dry Ingredients: Sift together the plain flour, baking powder and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Be gentle here-overmixing can lead to a dense cake.
- Fold in the Walnuts: Gently fold the chopped walnuts into the batter. They’ll add that satisfying crunch and nutty flavor. I always get a little excited at this point, imagining how they’ll create pockets of deliciousness throughout the cake.
- Bake: Pour the batter into your prepared loaf tin and spread it out evenly. Bake for 55-60 minutes or until a skewer inserted into the center comes out clean. You’ll know it’s done when the top is golden brown and the house smells like coffee heaven.
- Cool and Serve: Allow the cake to cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely. I’ve learned that cooling it properly is essential for getting that perfect texture.
What I Learnt
Making Nigella’s Coffee and Walnut Loaf Cake taught me a few things about both baking and myself. First, I realized how much I enjoy a simple, no-fuss recipe. It’s easy to get caught up in complicated cakes with multiple steps but there’s something incredibly satisfying about making a cake that doesn’t require perfection, just good ingredients and a little care.
Second, I learned the importance of balance. The coffee is strong but it doesn’t overpower the cake. it complements the sweetness and the crunch of the walnuts perfectly. It reminded me of life in a way: sometimes the most delicate, balanced things are the most rewarding.
Lastly, I discovered that this cake is not just for special occasions. It’s the kind of cake you can enjoy on a lazy Sunday afternoon, curled up with a book or shared with friends over a good chat. The best desserts are often the ones that bring comfort in simplicity.
FAQs
Can I Use A Different Type Of Nut Instead Of Walnuts?
Absolutely! While walnuts are the star in Nigella’s recipe, you can easily swap them for pecans, hazelnuts, or even almonds. Just make sure to chop them up a bit so they blend well into the cake. If you’re a fan of toasted hazelnuts, it could add a lovely depth of flavor!
What If I Don’t Have Strong Coffee For The Cake?
No worries! You can substitute strong brewed coffee with instant coffee dissolved in hot water. It’s the richness of the coffee that counts, so just make sure it’s strong enough to bring that espresso-like flavor to the cake. Alternatively, you can use decaf if you’re sensitive to caffeine, and it will still taste amazing!
Can I Make This Cake Ahead Of Time, And How Should I Store It?
Yes, you can absolutely make this cake ahead of time! In fact, it actually gets better the next day. Just let it cool completely before wrapping it up in cling film or storing it in an airtight container. It’ll keep for about 3-4 days at room temperature. If you want it to last longer, pop it in the fridge, and it will stay fresh for up to a week.
