Coffee & walnut cake
- Sarah Cook
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Cuts into 10 slices
Easy
Prep: 45 mins
Cook: 30 mins
Plus cooling
A star rating of 4.6 out of 5.226 ratingsRate
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The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties
Freezable (Freeze unfilled sponges)
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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 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
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Nutrition: per slice
- kcal620
- fat41g
- saturates22g
- carbs55g
- sugars36g
- fibre2g
- protein7g
- salt0.8g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
-
step 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.
-
step 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.
Recipe from Good Food magazine, August 2012
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A star rating of 4.6 out of 5.226 ratings
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