My Granny used to make a coffee and walnut cake. Her recipe dated all the way back to the second world war when real coffee was hard to come by. Instead of coffee, she would use a liquid mix of chicory root and coffee to cut costs. Ever since, she always made the recipe like that and it became one of my Granny and Grandpa’s household cakes.

I never thought I would be able to find chicory root over here in Switzerland and was excited when I found Incarom which is actually a traditional Swiss drink whose original recipe dates back to 1957.

Today, I’m excited to share my twist on Granny’s chicory, coffee & walnut cake! At the time, walnuts were also a luxury and only used for special occasions but it’s the beginning of the Christmas season and I know she would agree with me pushing the boat out!

Incarom coffee cakeAll you need is:

  • 200g butter
  • 200g sugar
  • 3 eggs
  • 200g flour
  • 2 level teaspoons baking powder
  • 2 dessert spoons Incarom intenso
  • 50g chopped walnuts

For the icing:

  • 150g butter
  • 300g icing sugar
  • 2 level teaspoons Incarom intenso dissolved in a few drops of water

Toppings: 8 walnuts & dark chocolate shavings

bakingMethod: Preheat oven to 180°C and butter and line your cake tins with baking parchment (these are 20cm tins). Cream together the butter and the sugar and then whisk in the eggs. Sift the flour, baking powder and Incarom through a sieve and fold in with a spatula. Add chopped walnuts and mix well. Split the mixture evenly between the two tins and bake for 25 minutes or until a knife comes out clean.

Once your cakes are ready, leave to cool completely and make the icing.

incaromFor the icing: cream together the butter and half the icing sugar. When well creamed together, add the other half of the icing sugar – doing this in two steps stops the icing sugar puffing up all over the place. Dissolve 2 teaspoons of Incarom intenso in a shot glass with just a couple of drops of water and add to the mixture. Mix until light and fluffy.

Use a pallet knife to spread the icing in between the two layers and on the top. Add 8 walnuts and chocolate shavings on the top.

To make chocolate shavings, all you have to do is use a flat edged knife and scrape along the back of a bar of dark chocolate. You have to hold the knife at about a 45° angle and pull towards you.

chocolate shavings

coffee & walnut cakePlace your walnuts on top and fill the middle with chocolate shavings (this is also a great way to disguise a slightly sunken cake)!

Coffee & walnut layer cakeNow tell me you don’t want a little slice of mocha-walnut heaven?

Sofia Clara coffee & walnut cakeHere’s a peak inside, just for you!

CakeNow it’s officially December, it’s the month of indulgence, and I think it’s about time you treated yourself to a slice or two of this goodness! xS