Recipe

Preheat oven to 180°C and butter and flour a 20cm round cake pan. Measure out the coffee and water into a plunger - if you don’t have a plunger you can measure it into a bowl and then using a fine sieve strain the coffee granules away from the coffee - once the coffee is made add it to the measured milk, add the vanilla essence and set aside.

In a large bowl mixing bowl beat the eggs until light and fluffy before slowly adding both sugars - one tablespoon at a time and beat until the the sugar is well combined. Add in the melted and continue to beat until well combined.

In a separate bowl add the flour and baking powder and whisk to combine, then add around 1/4 of a cup to the batter and beat to combine. Continue alternating with the milk mixture and flour mix until the batter is well combined and smooth and set aside.

Filling

In a small bowl, combine the brown sugar, flour, cinnamon, nutmeg, butter, almonds and walnuts and mix to combine - you want the mixture to feel like coarse wet sand. Pour half of the cake batter into your prepared cake tin before sprinkling half of the filling on top. Pour the remaining batter over the filling and sprinkle with the rest of the filling. Bake for around 45-50min or until a skewer inserted comes out clean.

Allow the cake to cool in the tin for around 10min before transferring to a wire rack to cool, or serve immediately while still warm with a delicious cup of coffee.