Chopped Walnut and Coffee Cake

I think this is a Polish receipt. I find it very excellent, not at all like an English cake. It has no flour, and its interesting texture and slightly bitter taste make it an elegant and very grown up delicacy. Splendid with iced coffee on a sunny afternoon by the pool (dream away).


  • 4 eggs
  • 115 g/4 oz icing sugar
  • 1 tbsp fine fresh breadcrumbs
  • 1 tbsp finely ground fresh coffee
  • 1 tbsp real cocoa powder
  • 175 g/6 oz shelled walnuts, roughly chopped

For the Icing

  • 115 g/4 oz unsalted butter, softened
  • 115 g/4 oz icing sugar, sifted
  • 1 egg yolk
  • 1 tbsp instant coffee
  • 2 tbsp boiling water


Grease and line a cake tin, 20 cm/8 in in diameter and 5 cm/2 in high.

Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the breadcrumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake in a preheated oven at 180°C/350°F/Gas 4 for 45 minutes. Cool in the tin, then turn out on to a rack.

To make the icing, cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.