Mocha Walnut Dorayaki

Mocha Walnut Dorayaki

A coffee-scented dorayaki (filled sponge cake) filled with fragrant walnut paste.

Ingredients: Makes 6

50 g
Cake flour
60 g
Baking soda
1/2 teaspoon
Caster sugar
20 g
1 tablespoon
Egg yolk
Instant coffee
1 tablespoon
Lukewarm water
30 ml
30 ml
150 g
Vegetable oil
as needed


1. Spread walnuts out on a parchment paper covered cookie sheet. Preheat the oven to 320°F/160°C, then bake for 10 minutes to roast. Remove the skins.
2. Leave 12 nuts uncrushed and chop the rest.
3. Dissolve the instant coffee in lukewarm water.
4. Combine the egg yolk with sugar and honey and mix well.
5. Combine cake flour and baking soda, sift into the egg, and mix together with a spatula.
6. Add the milk and the coffee mixture from Step 3 and mix well. If you have time, chill in the refrigerator for 1 hour.
7. Lightly grease a frying pan with oil and heat. Position a couple uncrushed walnuts apart from each other on the pan.
8. Pour a tablespoon of batter directly on top of each walnut and cook over low heat.
9. When the edges are cooked, flip over and cook for a little while longer before removing. Repeat until all 12 walnuts have been used.
10. Make pairs of the walnut pancakes and fill with the combined mixture of bean paste and chopped walnuts like a sandwich.
11. All done! If you're not eating them right away, wrap them individually in cling wrap.

Story Behind this Recipe

I wanted to make an easy Japanese-style dessert with fragrant and delicious walnuts.