Nutty about baking

I managed to make two cakes over the weekend: a succulent orange and almond cake from Claudia Roden's Middle Eastern Cookery and a darkly delicious walnut and espresso cake, inspired by Joanna Weinberg's column in last week's Times newspaper.

Thank you Joanna: this is a truly delicious recipe and is also very quick and simple.

Espresso and walnut cake

Heat oven to 170 deg C. Whizz 225g of shelled walnuts in a large food processor until finely ground, then add 225g soya margarine, 225g of dark soft brown sugar, a teaspoon of baking powder and three eggs. Whizz in the food processor until blended. Then add four tablespoons of strong espresso coffee and whizz again until you have a soft consistency.

Pour into a 20cm springform cake tin, lined with one of those clever silicone liners from Lakeland/John Lewis/Julian Graves. Bake for 45 mins-1 hour until the inside is cooked. Cool in the tin: this cake becomes firmer as it cools.

I enjoyed this cake plain, with just a dusting of icing sugar. However I suspect it would be wonderful served with creme fraiche flavoured with a little Tia Maria.