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).
Grease and line a cake tin,
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
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.
© 1996 Jennifer Paterson. All rights reserved.