Recipes · British · Cakes
Coffee and Walnut Cake
One serving has 500 kcal and 6 g protein, and at least a fifth of a woman's daily need of manganese (31%), vitamin A (31%), phosphorus (29%), copper (27%), selenium (23%) and riboflavin (20%). Ready in 45 minutes.
- Preparation: 20 min
- Cooking: 25 min
- Makes: 1 serving (120 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten, nut
Ingredients
- 18 g Flour, all-purpose
- 18 g Sugar
- 28 g Butter, unsalted
- 18 g Eggs, whole, raw
- 12 g Walnuts
- 10 g Espresso
- 1 g Baking powder
- 15 g Sugar, powdered
Method
- Cream the butter (28 g total) and sugar together until light and fluffy (this is 1 slice; multiply by 10 for a whole cake).
- Beat in the egg, then fold in the flour, baking powder and half the espresso.
- Fold in half the chopped walnuts, then spread into a small greased cake tin.
- Bake at 180 °C (350 °F) for 20-25 minutes until a skewer comes out clean; cool completely.
- Beat the reserved butter with the powdered sugar and remaining espresso until light, to make the coffee buttercream.
- Spread the buttercream over the cooled cake and scatter with the rest of the walnuts before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 500 kcal | 24% |
| Carbohydrates | 48.9 g | |
| Water | 30.7 mL | |
| Fiber | 1.3 g | 4% |
| Protein | 6.2 g | 13% |
| Tryptophan | 0.08 g | |
| Threonine | 0.23 g | |
| Isoleucine | 0.27 g | |
| Leucine | 0.49 g | |
| Lysine | 0.27 g | |
| Methionine | 0.14 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.31 g | |
| Tyrosine | 0.21 g | |
| Valine | 0.34 g | |
| Histidine | 0.15 g | |
| Fat | 32.4 g | |
| Monounsaturated | 8.3 g | |
| Polyunsaturated | 6.9 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5.4 g | |
| Saturated | 15.5 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 127 mg | |
| Calcium | 105 mg | 11% |
| Copper | 0.24 mg | 27% |
| Iron | 1.6 mg | 9% |
| Magnesium | 34 mg | 11% |
| Manganese | 0.55 mg | 31% |
| Phosphorus | 203 mg | 29% |
| Potassium | 116 mg | 2% |
| Selenium | 12.7 µg | 23% |
| Sodium | 110 mg | |
| Zinc | 0.76 mg | 10% |
| Thiamin (vitamin B1) | 0.19 mg | 17% |
| Riboflavin (vitamin B2) | 0.22 mg | 20% |
| Niacin (vitamin B3) | 1.7 mg | 12% |
| Pantothenic acid (vitamin B5) | 0.46 mg | 9% |
| Pyridoxine (vitamin B6) | 0.1 mg | 8% |
| Folate (vitamin B9) | 54.1 µg | 14% |
| Cobalamin (vitamin B12) | 0.21 µg | 9% |
| Choline | 63.1 mg | 15% |
| Vitamin A | 220 µg | 31% |
| Vitamin C | 0.18 mg | 0% |
| Vitamin D (D2 + D3) | 14.8 IU | 2% |
| Vitamin E | 0.97 mg | 6% |
| Vitamin K | 2.4 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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