Coffee & Walnut Cake

The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

• Cooking Time Prep 45 mins
  Cook 30 mins
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  620

• Protein

  7g

• Carbs

  55g

• Fat

  41g

• Saturates

  22g

• Fibre

  2g

• Sugar

  36g

• Salt

  0.8g

Ingredients

• 250g pack softened butter, plus extra for the tins
• 100ml strong black coffee (made with 2 tbsp coffee granules), cooled
• 280g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 1 tsp vanilla extract
• 85g walnuts, 2 tbsp roughly chopped, the rest finely chopped
• For the filling
• 100g icing sugar, sifted, plus a little extra for dusting
• 150ml double cream
• 100g mascarpone, at room temperature

Directions

1. Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm round cake tins and line with baking parchment. Set aside 1 tbsp of the coffee for the filling.
2. Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
3. Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Categories: Cakes & Baking