baking with nuts
for the cake:
150 g butter, softened
3/4 cup/165g brown sugar
1 free range egg
1 free range egg yolk
1 cup/150 g all purpose flour, sifted
1 tsp baking powder
1 tbsp instant coffee
1 tsp hot water
1/4 cup/60ml milk
for the toffee nuts:
1 cup/220 g caster (superfine) sugar
20 g butter
1/2 cup/125 ml pouring cream
1 cup/100g mixed nuts, such as almonds, walnuts and pecans
preheat the oven to 160 ºc/ 320 f.
place butter and brown sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.
add egg and egg yolk and beat well.
add flour and baking powder and beat until combined.
place coffee and hot water in a bowl and stir.
add coffee mixture and milk to the butter mixture and fold through.
spoon mixture into a lightly greased 18 cm round tin, lined with non-sticking baking paper.
bake for 1 hour or until cooked when tested with a skewer.
invert onto a plate and set aside.
to make the coffee nuts, place caster sugar and water in a small saucepan over medium heat.
stir to dissolve the sugar, bring to a boil and cook for 8-10 minutes until dark golden.
use a wet brush to brush down the sides of the saucepan while making the toffee to prevent crystallization.
remove from the heat and carefully add butter and cream, stir to combine.
add the nuts and stir, then immediately spoon over the cake and serve.