Coffee & Walnut Cake

Posted on Posted in Recipes

Advice from George: use espresso instead

PREP: 45 MINS     COOK: 30 MINS    (plus cooling)

EASY

CUTS INTO 10 SLICES

coffee-and-walnut-cake-coffee-recipes

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

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 egg
  • 1 tsp vanilla extract
  • 85g walnut
  • 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

Method

  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.

 

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