A seasonal recipe: nut and coffee cake

Autumn has definitely arrived and, to warm your hearts, we have decided to offer you a delicious sweet, seasonal recipe: nut and coffee cake.

EASY PREPARATION

PREPARATION TIME: 25 minutes

BAKING TIME: 45 minutes

INGREDIENTS:

2 egg yolks

2 egg whites

120 g honey (6 generous soup spoons)

120 g butter

200 g flour

200 g nut kernels

100 ml coffee (2 coffee cups) – we suggest Biocaffè Fairtrade

1 sachet of yeast

1 vanilla bean

METHOD

1) First of all, prepare the coffee and preheat the oven to 180°C

2) Take half of the nut kernels and chop them finely. The other half will be chopped coarsely.

3) Put the butter and honey into a bowl and mix the ingredients until you obtain a smooth cream.

4) Continue to stir and gradually add, alternately, the coffee, the egg yolks, the finely chopped nuts, the flour, the yeast and vanilla. Stir until you get a uniform mixture.

5) In a separate bowl beat the egg whites until they are stiff and add them to the mixture, stirring gently from bottom to top.

6) Pour the mixture into a cake tin which you have previously lined with baking paper and garnish with the coarsely chopped nuts.

7) Bake at 180°C for around 45 minutes

Torrefazione Morandini’s tips:

If you serve this cake for breakfast, it will give you the energy you need to start your autumn days in the best possible way!

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