Ingredients
• Melted butter, to grease
• 100g walnut halves, coarsely chopped
• 200g (1 cup, firmly packed) brown sugar
• 3 tsp Riva Gold coffee
• 1 tbs boiling water
• 180g butter, at room temperature
• 2 eggs
• 300g (2 cups) self-raising flour
• 185ml (3/4 cup) milk
• Double cream or ice-cream, to serve
Coffee syrup
• 155g (3/4 cup) caster sugar
• 125ml (1/2 cup) water
• 1 tbs Riva Gold coffee
Method
1. Preheat oven to 180°C. Brush eight 185ml (3/4-cup) capacity Texas muffin pans with melted butter to grease. Combine the walnuts and 1/4 cup brown sugar in a medium bowl.
2. Combine the coffee and boiling water in a small heatproof jug and stir until dissolved. Use an electric beater to beat the butter and remaining sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in coffee mixture.
3. Use a large metal spoon to fold the flour and milk alternately into the butter mixture until well combined. Spoon into prepared pans. Sprinkle the tops with walnut mixture and press gently into the cake mixture. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pan for 10 minutes to cool slightly.
4. Meanwhile, to make the coffee syrup, combine the sugar, water and coffee in a medium saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Increase the heat to medium and bring to a gentle simmer. Reduce heat to low and simmer for 4-5 minutes or until the mixture thickens slightly.
5. Place the cakes on serving plates. Top with cream or ice-cream and drizzle with syrup to serve.
