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.
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
Walnut halves 6
Oats 1 tsp.
Walnuts 25 gms
Butter 30 gms
Honey 2 tbsp
Milk 2 tbsp
Instant coffee 1 tsp
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.