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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

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Results 21-24

• Nabhead

  21 October 2009

  Nabhead commented on this recipe

  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.

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• Nabhead

  21 October 2009

  Nabhead rated this recipe

  

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• stephen gibson

  16 November 2009

  stephen gibson rated and commented on this recipe

  

  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!

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• Sapna

  18 November 2009

  Sapna commented on this recipe

  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.....

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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

Preparation 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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