Preheat oven to 350 degrees Fahrenheit. Line a 10×15-inch sheet pan with parchment paper or grease it well.
In a mixer fitted with the paddle attachment (if you don’t have one, use the whisk attachment), cream together the margarine and sugar for two to three minutes, until light and fluffy.
Add the eggs one at a time, beating after each addition until just combined.
Add the flour, coffee, vanilla extract, and walnuts. Mix until well combined.
Pour into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Directions
Credits
Notes:
Flour: To make your own self-rising flour, combine two and a half cups all-purpose flour, five teaspoons baking powder, and one scant teaspoon salt.
Coffee: Using six tablespoons instant coffee, as listed, yields an intense coffee flavor. If you want to dial it down, use four tablespoons instead.
Margarine: If desired, you can use one and a half cups of oil instead.
Topping suggestions:
– Pipe nougat cream using a pastry bag fitted with a star tip. Sprinkle with shredded halva.
– Smear peanut butter over the cake and top with chocolate-covered coffee beans.
Description:
Photography by Shoshi Sirkis
Styling by Anat Lobel
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...