This cake is made with a simple batter flavored with instant coffee and enriched with walnuts. The coffee’s slight bitterness and the walnuts’ crunch make it a favorite for afternoon tea.
Beat the eggs and sugar, then add the oil. Stir in the dissolved coffee, then add the flour and baking powder and mix until smooth.
Stir the walnuts into the batter.
Pour into a greased pan and bake in a preheated 175°C / 345°F oven for 35–40 minutes, until a toothpick inserted in the center comes out clean.
Remove from the pan and let cool.
Store in a covered container at room temperature for 4 days or in the refrigerator for 1 week.
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