220g sugar
200g flour
40g wholemeal flour
1 teaspoon yeast
1/3 teaspoon baking soda
75g rice oil
4 medium eggs
1/2 teaspoon salt
40g lukewarm coffee
40g Nocello liqueur
60g walnuts
Butter for the cake tins

the buttercream:
230g butter
300/330g icing sugar
3 tablespoons cream (30g)
1 pinch salt
1 tablespoons vanilla extract
Grease two 20cm springform cake tins with butter (or use silicone cake moulds) and preheat the oven to 180°C. Sift the two flours into a bowl and mix together with 110g sugar and 1 teaspoon yeast. In a separate bowl, beat the egg yolks with the coffee, Nocello and the rice oil until they are foamy. Whip the egg whites in a food mixer at low speed, adding the baking soda. When the egg whites are whipped to soft peaks, start adding the remaining sugar one tablespoon at a time and continue whipping at medium speed for about 2 minutes.
Add the yolk mixture to the flour a little at a time, mixing slowing until smooth. Add the egg whites and blend in until smooth. Pour equal amounts of the mixture into the two cake tins.
Bake for about 20 minutes, or until the top of cakes are golden brown. Test the centre is cooked properly by inserting a toothpick. Leave to cool for at least 10 minutes before taking the cakes out of the tins. Leave to cool on a cake rack. In the meantime, prepare the buttercream: beat the butter until it is creamy, add 3 tablespoons of cream and 300g icing sugar. Mix well and then add the salt and vanilla extract. Add the remaining 30g of icing sugar if the buttercream is too soft. Beat for another 2 minutes and put in the fridge to cool. Roughly chop the walnuts. Level the cakes by slicing off any uneven areas. Use a piping bag (star tip) to decorate the first cake with half of the buttercream and sprinkle with half of the walnuts. Place the other cake on top; decorate with the buttercream and the remaining walnuts. Leave to rest in the fridge for at least 30 minutes before serving.


  • Nocello Nocello is available in 700ml bottle and also as a special gift packing.