Boozy coffee & walnut cake

Boozy coffee & walnut cake

  • 1
  • 2
  • 3
  • 4
  • 5
(35 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in about 30 minutes

Skill level

Easy

Servings

Cuts into 10 slices

Boozy coffee and walnut cake is the perfect party sponge- serve at afternoon tea, cake sales and birthdays

Nutrition and extra info

Additional info

  • Cake base freezes well for 3 months
Nutrition info

Nutrition per serving

kcalories
642
protein
7g
carbs
50g
fat
46g
saturates
26g
fibre
0.8g
sugar
32g
salt
0.9g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, May 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
emilyjeanfox's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last night - turned out perfectly as everyone said even though I had to substitute plain flour for self raising, bicarbonate of soda for baking powder and did not have scales to weigh the ingredients! I multiplied everything by 1.5, and before adding the coffee put a third of it in another bowl, added orange zest and juice and baked in cupcake cases (this quantity produced 9 cupcakes). I made butter icing with the remaining orange juice. Also delicious!

aqua04's picture

I was looking for a recipe for Coffee Walnut Cake and this seems to fit the fill.
Just read all your comments and this looks really easy to make and promised great results. My only question is will this be big enough to feed 10 people? As it's only the 20cm tins. Any advice would be welcome.

monkeymansions's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this cake for my friends 30th birthday at a weekend music festival, it was cut up into 12 pieces and almost everyone who had a slice said it was the best cake they had ever tasted. As this was the first day of the festival while the tents were still going up their judgement was still pretty reliable, so thank you for a great recipe!

daviesx4's picture

Made this for a friend, she said it was the best cake she had ever ate.

gaw1945's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A good cake but looks rather chunky I would refine this by layering into four. The cake also needed more coffee added to both the cake and the mascarpone. I recommend using camp coffee which is a much stronger coffee flavour and using more walnuts.

fuzzycat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This turned out really well for me - but I'd adapt slightly as follows next time:
- Leave some mascarpone in the tub as don't need the whole pot (and that leaves some to use in pasta, mmm...)
- Put some coffee in icing
- I chopped all the walnuts to put on top as I don't like whole ones - it made it look quite professional!
- I also mixed soft brown sugar with dark muscovado as couldn't get any light for the icing

Aside from that I really liked this. Contrary to what others have said I liked the icing because it wasn't too sweet! I find coffee cakes often have icing that makes your teeth hurt...

wildcherry's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So sinfully delicious and so easy to make!

proofofthepudding's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this yesterday for a special birthday party - it vanished into thin air rapidly, leaving all other cakes standing! Wasn't sure about the mascarpone/Tia Maria, but the result was EXCELLENT! Have already been asked to make it again!
Would maybe use less sugar in the filling/icing though...very sweet (but that's just personal preference).

marieeve's picture

The best cake I ever made and 3 of my guests were real foodies (I think I might one too deep down!). Brilliant and everybody loved it. I made 2 days ahead and it was all moist and scrummy because the icing had had time to go "into" the cake. Mmmm. I think I might make another one soon!

princessgeoff's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for my birthday at work, it went down a treat! Used proper espresso instead of instant & added a touch of tia maria to the cake mix. Will be making again very soon!

jane-dumgoyne's picture

Was at my book group meeting last night and Fiona had made this cake for our supper - it was fab! Certainly one of the best book group cakes ever! Am looking forward to trying it myself. Thanks Fiona!

nuttyasafruitcake's picture

This is a defininate favourite. Easy to make although I did a buttercream filling adding a bit of tia maria and chopped nuts. I will try the mascapone next time I make it. I want to try the coconut and lime version next although all the others sound just as good. Thanks goodfood for another winner.

sana70's picture

After reading wonderful comments abt this cake ,i'm tempted to try it. But i'm confused abt the size of eggs, can anyone who has tried this recipe tell me, large or medium size eggs has to be used?????
Good food recipes r great ,i keep trying them .All it need is to specify ingredients bit more for immature cooks like me.hahah.....

gibgod's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice recipe. But I didn't use the mascarpone filling as I thought that might be too rich and also mascarpone is unbelievably fattening lol. So I just used a normal buttercream filling. I was tempted to flavour the buttercream filling with coffee but decided to stick with it unflavoured and it was lovely. Next time I will put more coffee flavouring into the sponge mixture as it doesn't taste that much of coffee. I will also put a few drops of coffee flavouring into it as well. You can use standard walnut pieces instead of halves and they do taste delicious roasted and placed on top - just make sure you don't over roast them! I also used a generic spread which is famous for its smiley sun logo - which due to it being already soft makes it much easier to use than butter and better for you too!

nabhead's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This cake turned out amazingly!!
Have never made a cake that wasn't either dry or uncooked in the middle, but this one turned out perfectly!
Even after I strayed a bit from the recipe and added a splash of espresso to the cake mix and instead of tia maria, used chocolate liqueur, a healthy splash of rum and another espresso shot to the butter icing.
YUM!!!!
Was so good, even my boyfriend who's a gym freak ended up eating most of it and refused to allow me to take to work to give to workmates, as he wanted to eat it all!
Keeps really well too, kept in fridge and ate throughout the week, still just as delicious.
Definitely want to try the other flavour versions of this cake now.

janiex's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a really straight forward recipe, and tastes great!

crazychris991's picture
  • 1
  • 2
  • 3
  • 4
  • 5

forgot to actually give the rating haha

crazychris991's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really good cake, only 15 and I have been trying a lot of recipe's and this coffee cake is the best cake I have tasted in a long time. One thing I will say is that I though as my family did, that the icing was a bit sickly. But it is still worth a 5*, adn it was so easy

beckyrankin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have made this cake and also the choclate cake featured. Both have turned out perfect. so easy!

erinkirby's picture

I've never had much success with cakes for some reason but this one turned out superb! I added some coffee to the filling as it was fairly flavourless without it, and I added extra coffee to the cake mixture too. I also added a lot more walnut halves than the recipe called for. Superb! It's as good (no, better) as cake you would pay for in a top notch cafe, in fact my husband's friend told me today that he would happily pay £5 for a slice. Maybe I'll go into business! ;o)

Pages

Questions

Tips