Description of the Meal: Savor the exquisite flavors of our Nutty Caramel Cake, a delightful dessert that’s free from peanuts and perfect for individuals with peanut allergies. This moist and luscious cake is enriched with the goodness of walnuts and a touch of caramel sweetness.
Ingredients:
- 2 tablespoons of instant or ground coffee
- 100g of roughly chopped walnuts
- 1 cup (225g) of all-purpose flour
- 225g of room temperature butter
- 225g of brown sugar
- 4 eggs
- 3 tablespoons of baking powder
- ¼ teaspoon of salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a small bowl, dissolve the instant coffee in 2 tablespoons of hot water. Allow it to cool.
- In a large mixing bowl, cream together the room temperature butter and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Sift the all-purpose flour, baking powder, and salt into the wet mixture. Gently fold until just combined.
- Pour in the dissolved coffee and gently fold in the roughly chopped walnuts. Mix until the batter is smooth and well incorporated.
- Transfer the batter into the greased cake pan and level the top with a spatula.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 slice
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 85mg
- Sodium: 220mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 4g
Enjoy a slice of this Nutty Caramel Cake without worrying about peanuts and relish the sumptuous blend of flavors and textures.