Walnut and Coffee Cake
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  • Prep time 15 '
  • Total time 75 '


  • Cake:
  • 200 g caster sugar
  • 300 g golden syrup
  • 400 ml milk
  • 50 g sultanas
  • 50 g raisins
  • 450 g self raising flour
  • 2 tsp baking powder
  • 150 g walnuts, roughly chopped
  • 2 eggs
  • Frosting:
  • 150 g unsalted butter - room temperature
  • 150 g icing sugar
  • 250 g Philadelphia Original
  • coffee essence to taste
  • roasted walnut to garnish


  • To make cake : Preheat oven to 160 °C, Gas Mark 4. Lightly grease and line a 30 cm baking tin with greaseproof paper.
  • In a saucepan warm the caster sugar, golden syrup and milk just so the sugar's dissolve. Leave to one side to cool. Mix together the flour and baking powder in a bowl, add in the chopped walnuts, raisins and sultanas. Add the cooled syrup mixture into the flour and beat until smooth. Add in the eggs and mix. Pour into the lined baking tin.
  • Cook in the preheated oven for 30 minutes, turn and cook for a further 30 minutes or until firm to the touch and when a skewer is inserted into the centre it comes out clean. If the cake looks to be going too brown cover with tin foil and continue cooking. Leave the cake to cool for 10-15 minutes when it comes out of the oven then turn out onto a wire rack. Leave to cool completely before frosing.
  • To make the frosting : Beat the icing sugar and butter until pale and smooth. Gradually add in the cream cheese. Once all incorporated gradually add in the coffee essence to taste.
  • Take the walnut cake and spread the coffee frosting over the top of the cake using a pallet knife. Cut into desired sized portions and garnish with a roasted walnut on top.


Nutritional Information

Typical values Per recipe
Energy 31549.0 kj
Energy 7534.0 kcal
Fat 345.6 g
Carb 1044.0 g
Protein 117.6 g
Saturated fat 262.0 g
Salt 12.5 g
Dietary fibre 22.0 g
Sugars 846.0 g