We might not be able to travel right now so let this cake take your taste buds on a journey.

Inspired by the great Ottolenghi, this buttery two toned cake with crunchy coffee bean and caramelised walnut filling and sweet halva topping makes for a heavenly combination.

Go on. Make that halva, then make this cake!  Then pour yourself a steaming cup of Supreme Coffee and let your imagination travel you off to far off places.

THE CAKE

4 oz softened butter
4 oz brown sugar
2 eggs
4 T sour cream
1 T vanilla essence
4 oz white flour
1 t baking powder
½ t baking soda
¼ t salt
2 sachets Supreme Instant Coffee

FILLING 

1 c raw walnuts 
4 T butter
4 T brown sugar
2 sachets Supreme Instant Coffee
1 T roasted coffee beans lightly crushed

TOPPING 

1 c halva crumbled in big chunks
1 T roasted coffee beans lightly crushed

METHOD

First make the filling.

In your Lil’ Legacy Pan melt the butter and brown sugar together then add walnuts and fry the walnuts until they are brown and crunchy. Stir frequently. This will only take a few minutes.

Remove from pan into a small bowl, stir in the coffee powder and beans and let cool.

And clean your pan!

To make the cake, cream the butter and sugar. Beat in the eggs one at time followed by the sour cream and vanilla essence. Fold in the sifted flour, baking powder, baking soda and lastly the salt.

Split mix into two and fold the coffee powder into one half of the mix. It will turn a delicious coffee brown.

Heat oven to 180°C.

Grease and flour your Lil’ Legacy Pan. ***To do this grease the bottom and sides of the pan with 1 T butter. Sprinkle in 1 T flour and toss it around the pan so there is an even layer of flour now stuck to the butter. Turn pan upside down and tap it to remove any leftover flour.

Spoon the first layer of coffee cake mix into the bottom of your pan and spread out evenly.

Sprinkle the toasted walnut and coffee filling over the top.

Evenly spoon blobs of the yellow cake mix over the top of the walnuts. You don’t have to spread this layer out.

Crumble halva over the top, sprinkle with roasted coffee beans.

Bake for 25 minutes or until a skewer comes out clean.

To prevent the cake from over cooking turn upside down onto a cake rack to cool.

Serve warm with lashings of mascarpone, whipped cream or ice cream and a steaming cup of coffee!

This cake is best eaten on the day it’s made but if you have left overs store in an air tight container.