Walnut espresso cake (Gâteau aux noix et au café) from Gâteau: The Surprising Simplicity of French Cakes (page 105) by Aleksandra Crapanzano

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on August 12, 2025

    This was very tasty but after frosting, because it’s so hot, I refrigerated it- & the texture didn’t recover- so as she says I should have frosted before serving & stored the frosting in the refrigerator. For some reason I decided to turn the pans when half of the cooking time had passed & I’m not sure if that’s why, but at the end, the center was thinner & bubbly & the sides risen, like some low to no flour chocolate cake. It looked odd but mostly hidden by frosting until it’s cut. I used cognac instead of rum in the frosting & I liked the walnut espresso combination of flavors.

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