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  • Preeti Shridhar

Walnut Coffee Cakey Bars

Walnuts and coffee are match made in heaven. Since there is no flour used, these are slightly crumbly, so I prefer not call it a cake but cakey bars. The frosting is so delicious that you have to really resist yourself from licking it. I could easily polish off the frosting in one sitting without feeling guilty.

Ingredients For the cake Oats 80 gms Walnuts 50 gms Baking powder 1/2+1/8 tsp Butter 35 gms Raw sugar 35 gms Coffee 1/2 tbsp instant coffee dissolved in 55 ml of hot water Egg 1 Walnut halves 6 Oats 1 tsp. Frosting Walnuts 25 gms Butter 30 gms Honey 2 tbsp Milk 2 tbsp Instant coffee 1 tsp Method

  • Grease and line a 6" square tin.

  • Blitz walnuts, Oats and baking powder in a food processor till its powdered. It won't be a very fine powder.

  • Remove to a bowl and mix sugar.

  • Melt the butter.

  • Beat the egg. Pour in melted but cooled butter beating all the time.

  • Now add in coffee. Beat well.

  • Tip in the dry ingredients and beat to mix.

  • Pour into the ready tin.

  • Bake in a preheated oven at 160 degrees celsius for 25-30 minutes.

  • Check with a toothpick.

  • Let it cool in the tin for ten minutes, then remove it on the wire rack to cool completely.

  • Keep the walnuts and Oats in the hot oven to toast.

  • To make the frosting blitz all the ingredients in a mixer till its nice and creamy.

  • Keep in the refrigerator if you find it too loose. I left it on the counter for an hour. It's very cold over here so it was of spreadable consistency.

  • Spread it over the top of the cake.

  • Keep the cake in the fridge for ten minutes.

  • Now cut into 6 pieces. Decorate with toasted walnuts and Oats. Drizzle with melted chocolate.


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