The new season’s walnuts from Grenoble arrive in early autumn when their flavour is still mild and sweet. This is the coffee walnut cake that I bake in France.
Cream the butter with the sugar until light and fluffy. Beat in the eggs, one at a time. Fold in the sifted flour alternately with the walnuts, coffee, and vanilla essence until well mixed. Spoon the mixture into the prepared cake tin and smooth level.
Bake in the preheated oven until golden brown and just starting to shrink from the tin. Cool in the tin for 5 minutes, then unclip and r