Recipe uploaded by

2 ratings

Recipe by Angela Nilsen

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
2. Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
3. Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.

336 kcalories, protein 8g, carbohydrate 45g, fat 15 g, saturated fat 4g, fibre 1g, salt 0.43 g

Latest comments and suggestions

• Dory6

  18 August 2009

  Dory6 rated and commented on this recipe

  

  Easy, guilt free cake that tastes fab. I've made it twice now and the only thing I would say is that it didn't seem to rise very much, I certainly didn't manage to cut mine into 3 layers, don't think that the filling would have been enough for the it, even if I had managed to. Excellent!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tordi

  19 August 2009

  Tordi commented on this recipe

  I made this last week and everyone loved it and no-one guessed it was lower fat. Only problem I had was burning the syrup so I had to make a second batch - this bit really does need timing. Other than that it worked really well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kasia

  19 August 2009

  kasia commented on this recipe

  LOVELY!!!! And sooooooooooo easy!!!! Good advice from Tordi - keep an eye on syrup, it's really easy to burn! :)))

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kasia

  19 August 2009

  kasia rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• diana

  21 August 2009

  diana commented on this recipe

  I put cake into a big roasting tin. And Just put fondant icing sugar on the top . lovely thanks

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12393/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp coffee granules, plus 1 tsp
• 225g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• 85g light muscovado sugar
• 50g golden caster sugar
• 25g chopped walnuts
• 2 eggs , beaten
• 250g natural yogurt
• 75ml walnut oil

FOR THE FILLING

• 2 tbsp golden caster sugar
• 2 tsp coffee granules
• 140g light mascarpone
• 100g Quark
• 1 tbsp icing sugar
• ¼ tsp vanilla extract

FOR THE ICING

• 140g fondant icing sugar
• 1 tsp coffee granules
• 1 tbsp finely chopped walnuts

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Unfilled cake can be frozen

Ingredients

• 1 tbsp coffee granules, plus 1 tsp
• 225g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• 85g light muscovado sugar
• 50g golden caster sugar
• 25g chopped walnuts
• 2 eggs , beaten
• 250g natural yogurt
• 75ml walnut oil

FOR THE FILLING

• 2 tbsp golden caster sugar
• 2 tsp coffee granules
• 140g light mascarpone
• 100g Quark
• 1 tbsp icing sugar
• ¼ tsp vanilla extract

FOR THE ICING

• 140g fondant icing sugar
• 1 tsp coffee granules
• 1 tbsp finely chopped walnuts

336 kcalories, protein 8g, carbohydrate 45g, fat 15 g, saturated fat 4g, fibre 1g, salt 0.43 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk