White Chocolate and Coffee Walnut Crumble Cake

Cook Time 1 hour and 45 minutes

Servings 10


250g butter, softened
200g white chocolate
1 cup caster sugar
1 cup milk
2 tsp instant coffee powder
2 eggs, lightly beaten
1 cup plain flour
1 cup self raising flour
½ cup chopped walnuts
2 tbsp brown sugar
½ tsp cinnamon


Combine the butter, chocolate, sugar, milk and coffee in a saucepan and gently heat, stirring occasionally, until melted and smooth. Cool slightly. Beat in the eggs, then fold through the sifted flours until combined. Spoon the mixture into a greased and base lined 22cm springform pan.

Combine the walnuts, brown sugar and cinnamon and sprinkle over the cake.

BAKE in a moderately slow oven 160°C for 1 hour and 15-20 minutes or until cooked when tested. (Shield if necessary with foil after 1 hour if browning too quickly.) Stand 10 minutes then turn out onto a wire rack. Cool. Store in airtight container until required.


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