Walnuts and coffee are match made in heaven. Since there is no flour used, these are slightly crumbly, so I prefer not call it a cake but cakey bars. The frosting is so delicious that you have to really resist yourself from licking it. I could easily polish off the frosting in one sitting without feeling guilty.
Ingredients For the cake Oats 80 gms Walnuts 50 gms Baking powder 1/2+1/8 tsp Butter 35 gms Raw sugar 35 gms Coffee 1/2 tbsp instant coffee dissolved in 55 ml of hot water Egg 1 Walnut halves 6 Oats 1 tsp. Frosting Walnuts 25 gms Butter 30 gms Honey 2 tbsp Milk 2 tbsp Instant coffee 1 tsp Method
Grease and line a 6" square tin.
Blitz walnuts, Oats and baking powder in a food processor till its powdered. It won't be a very fine powder.
Remove to a bowl and mix sugar.
Melt the butter.
Beat the egg. Pour in melted but cooled butter beating all the time.
Now add in coffee. Beat well.
Tip in the dry ingredients and beat to mix.
Pour into the ready tin.
Bake in a preheated oven at 160 degrees celsius for 25-30 minutes.
Check with a toothpick.
Let it cool in the tin for ten minutes, then remove it on the wire rack to cool completely.
Keep the walnuts and Oats in the hot oven to toast.
To make the frosting blitz all the ingredients in a mixer till its nice and creamy.
Keep in the refrigerator if you find it too loose. I left it on the counter for an hour. It's very cold over here so it was of spreadable consistency.
Spread it over the top of the cake.
Keep the cake in the fridge for ten minutes.
Now cut into 6 pieces. Decorate with toasted walnuts and Oats. Drizzle with melted chocolate.