Coffee, cardamom and walnut cake - SAVE THE RECIPE

Ingredients edited to make it gluten and dairy free. Mix dry and wet ingredients separately and then combine. Bake in an oiled loaf pan for 50min at 175°C.

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Step 1

Heat the oven to 175C/345F/gas mark 3½. Butter and flour a large bundt tin (or a 26cm round cake tin), then tap out the excess flour. Measure out the coffee and leave to cool. Sift the flour, baking powder and salt into a bowl.

Step 2

Beat the butter with a wooden spoon or the paddle of a food mixer set to high, until pale in colour. Beat in the sugar, vanilla and cardamom, scraping down the sides of the bowl as you go, until the mixture is light and fluffy – about four minutes.

Step 3

Beat in the egg yolks one at a time, then reduce the mixer speed to low and add the flour mix, walnuts and cooled coffee bit by bit in alternate batches, until smooth.

Step 4

In a clean bowl, beat the egg whites to soft peaks, then use a large metal spoon to fold about a quarter of the whites into the batter. Once incorporated, fold in the rest of the egg whites, then scrape the batter into the prepared tin, smoothing the top with a spatula.

Step 5

Bake until the top of the cake springs back when gently pressed and a skewer comes out clean – 50 to 60 minutes, depending on the size and shape of your tin. Leave the cake to cool, then turn out on to the rack.

Step 6

For the icing, whisk the coffee and brandy into the icing sugar until the right consistency.

Step 7

Serve slices of the cake with the warm syrup and spoonfuls of creme fraiche. The cake can be stored in a sealed container for a few days.