Russian coffee cake recipe (keks)

Preheat oven to 180°C. Using an electric mixer, beat butter, sugar, vanilla and a pinch of salt on high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and bicarbonate of soda into a bowl. Fold butter mixture and sour cream alternately through flour mixture until just combined.

Combine the brown sugar, cinnamon and walnuts in a small bowl. Grease a 20cm cake ring and spoon in one-third of the cake batter. Scatter over half the sugar mixture, then top with half the remaining cake batter. Scatter over remaining sugar mixture and top with remaining cake batter.

Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes, then transfer to a wire rack to cool. Dust with icing sugar to serve.

DRINK Tea from a samovar will complement these sweet treats, as will traditional Russian sbiten , a hot drink made with honey, spices, jam and water or red wine. Have Stolichnaya Vodka ($32) at the ready.

Photography by John Laurie.