Step 1/4
- oven
- cutting board
- knife
- baking sheet
Preheat oven to 160°C/320°F. Roughly chop a third of the walnuts and transfer remaining walnuts to a baking sheet. Bake for approx. 8 min., or until golden then set aside to cool.
Step 2/4
- 175 g unsalted butter
- 175 g sugar
- 3 tbsp espresso
- 3 eggs
- 200 g flour
- 1 tsp baking powder
- 3 tbsp milk
- salt
In the bowl of a stand mixer with paddle attachment, cream together butter and sugar until light and fluffy, approx. 4 min. Add espresso and eggs and mix together until well combined, approx. 5 min. Add flour, baking powder, and a pinch of salt and mix together until a smooth batter forms. Add milk and mix to combine.
Step 3/4
Fold in chopped walnuts with a rubber spatula, then transfer batter to a prepared loaf pan and bake at 160°C/320°F for approx. 45 min., or until a toothpick inserted into the center of the cake comes out clean.
Step 4/4
- 100 g unsalted butter
- ½ tsp ground cinnamon
- 50 g honey
To make the walnut butter, transfer cooled, toasted walnuts to a food processor. Add cinnamon and blend until very fine. Whip remaining butter with a hand mixer until very light and fluffy, then add some of the walnut mixture and honey alternately, and whip until well combined. Serve warm cake with cinnamon-walnut butter and enjoy!
