Jamie Oliver's 'best' coffee cake recipe takes just 10 minutes to prepare

Nothing can top the cosy embrace of a steaming cuppa to combat the chill, but imagine pairing that with a decadent, buttery delight.

When it comes to crowd-pleasing homemade treats, coffee cake steals the show with its distinctively tantalising taste - not to mention, it's a doddle to whip up.

Celebrity chef Jamie Oliver has cooked up what's touted as the "best" coffee and walnut cake recipe that's so straightforward, even your kids could lend a hand. It'll set you back just 10 to 15 minutes of prep before sliding into the oven for a brief 20 to 25-minute bake.

According to his own portal, Jamie said: "This cake is a favourite afternoon pick-me-up, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine."

Whether to dazzle dinner guests or simply to treat yourself, this recipe promises pure indulgence on any crisp fall evening, reports the Express.

Ready to give Jamie Oliver's famous coffee cake a whirl?

Ingredients:

• 175g of unsalted butter (at room temperature)
• 75g of walnuts
• 175g of sugar
• Three large eggs
• 150g of self-raising flour
• Half a teaspoon of baking powder
• 50ml of cold espresso

Method:

Kick things off by preheating your oven to 180C or Gas Mark 4 and swiftly buttering and lining a couple of cake tins.

Take two-thirds of your walnuts and blitz them in a food processor until they're finely ground. Cube the butter, toss it into a bowl along with sugar, and cream them together until fluffy and pale.

Keep the momentum going by beating the eggs gradually into the mix then stir through the ground walnuts.

Next up, fold in the flour, baking powder and a pinch of salt to the batter, making sure all the components are well meshed.

Chop the remaining walnuts roughly, give them a good stir into the mix, and finally cascade in the cold espresso.

Split the cake batter between the cake tins, and pop them in the oven for 20 to 25 minutes, or until they turn a light golden brown hue.

Once the cakes are done, remove them from the oven and let them cool in the tins for five minutes, then shift them onto a wire rack to cool down completely.

For the filling, toss the butter into a bowl, sift in the icing sugar and whip it up until it's fluffy, then mix in the coffee.

To whip up the icing, sift the icing sugar into a bowl and blend in the coffee until you've got a thick smooth concoction.

Adorn the cake and sprinkle any leftover walnuts you have on top, and voila!

Your scrumptious coffee cake is ready to be served.