Soft coffee cake

Ingredients

• 4 tsp. instant coffee
• 4 eggs
• 250g flour
• 200g brown sugar
• 150g salted butter
• 50g Abel PAILLARD virgin walnut oil
• 1 sachet baking powder
• 6 walnuts for decoration

• 1 large cup powdered sugar
• 4 tablespoons strong coffee

Preparation

Melt the butter in a saucepan over low heat.
Preheat the oven to th. 6 (180°C). Pour the brown sugar and eggs into a mixing bowl.
Add 4 teaspoons of instant coffee to the eggs and brown sugar. Beat with an eggbeater
for about 5 minutes until the texture becomes creamy and puffy.
Add the Abel PAILLARD virgin walnut oil and beat again.
In a separate bowl, mix the flour and baking powder. Then pour the
flour/yeast mixture into the liquid mixture, beating gently at first. Line a
mould with a butter-coated brush, then dust with flour. Tap the excess flour
into the sink.
Pour the mixture into the tin and bake for 40 minutes.
Remove from the oven and leave to cool.
Turn the cake out of the tin onto a platter.
Make a fairly concentrated coffee and pour spoonful by spoonful into the powdered sugar,
stirring each time until you obtain the texture of a thick crème fraîche.
Pour the icing over the cake and spread quickly with a spatula. Finish by
sprinkling with crushed walnuts.

Oils to make the recipe

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