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1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.
2. For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
3. Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.

Per serving

642 kcalories, protein 7g, carbohydrate 50g, fat 46 g, saturated fat 26g, fibre 0.8g, salt 0.9 g

Latest comments and suggestions

• Dorz

  05 January 2008

  Dorz commented on this recipe

  The basic recipie for this cake and the others pictured is honestly the easiest and the most fail proof cake I have ever made! THANK YOU!!

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• Mariella

  13 February 2008

  Mariella commented on this recipe

  Whenever i tried a recipie from the Good Food magazine or now from this web site i always received wonderfull results.They are easy to make and the the results are perfect.Today i'm trying this cake.Thankyou Good Food.My family really enjoys coming round my house because they always find something delicious with their tea.

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• Susan

  11 June 2008

  Susan commented on this recipe

  The coffee cake looks great, and just right for Father's Day, but so do the other cakes in the picture! What are they? I assume they all start with the Victoria sponge recipe. It would be great to use the 1 basic recipe to make all those different cakes! Susan

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• donna_wowee

  15 June 2008

  donna_wowee rated and commented on this recipe

  

  I absolutely loved this cake - I made it for my dad for father's day and he really was over the moon with it! Really personal prezzie, that just happens to taste like heaven!

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• Berrymate

  22 June 2008

  Berrymate commented on this recipe

  Have to say; turned out to be the best cake I've made to date - very simple and easy recipe, fab results. Didn't taste overly of coffee, but hey, I guess most coffee cakes don't and it was still splllendid - boyfriend was even mature enough to do a smiley face in walnuts on the top. :)

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• ronan

  23 June 2008

  ronan commented on this recipe

  I absolutelylove this tremenous cake

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• mojitobabe

  04 July 2008

  mojitobabe commented on this recipe

  This is so easy... tastes fantastic and looks sensational. What more can I say.. just make it !!!!

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• paulas menus

  31 July 2008

  paulas menus rated and commented on this recipe

  

  This was a really easy cake to make and the outcome was fantastic.Tasted really nice a joy to eat....make this you will not be dissapointed.

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• Rowan

  13 August 2008

  Rowan commented on this recipe

  Susan - Other cakes in this picture are..... Nutty apple streusel cake, Sticky toffee banoffee cake, Orange and rosemary drizzle cake, Fudgy dark chocolate cake, Pistachio praline and vanilla cake, Spotty blueberry and clotted cream cake, Coconut and lime cake. All variations on the basic recipe. Enjoy!

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• Allie

  03 September 2008

  Allie commented on this recipe

  I made this cake yesterday and was loved by all who tried it! Would make again for sure ..........tasted fab and so easy to make.

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• Amanda

  03 October 2008

  Amanda rated and commented on this recipe

  

  A really delicious cake. I didn't have any tia-maria, so added a shot of espresso (or i suppose you could use about 30ml of REALLY strong coffee) together with a tablespoon or two of ordinary dark rum. It was delicious. I only had 250g of mascarpone, so just decorated the top and the inside layer - didn't bother with the outside edges. It was delicious. Went down a treat with my boyfriend and his work colleagues.

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Ingredients

FOR THE CAKE MIX

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 15 walnut halves
• 2 heaped tbsp instant coffee , dissolved in 1 tbsp boiling water

FOR THE FILLING

• 500g pot mascarpone
• 85g light muscovado sugar
• 4 tbsp Tia Maria
• a few toasted walnut halves, for decoration

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Difficulty and servings

Cuts into 10 slices

Preperation and cooking times

Ready in about 30 minutes

Cake base freezes well for 3 months

Ingredients

FOR THE CAKE MIX

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 15 walnut halves
• 2 heaped tbsp instant coffee , dissolved in 1 tbsp boiling water

FOR THE FILLING

• 500g pot mascarpone
• 85g light muscovado sugar
• 4 tbsp Tia Maria
• a few toasted walnut halves, for decoration

Per serving

642 kcalories, protein 7g, carbohydrate 50g, fat 46 g, saturated fat 26g, fibre 0.8g, salt 0.9 g

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