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44 ratings

Recipe by Jane Hornby

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1. Video tutorial: Lining a cake tin

1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
3. While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

Per serving

559 kcalories, protein 5g, carbohydrate 48g, fat 39 g, saturated fat 23g, fibre 1g, salt 0.72 g

Latest comments and suggestions

Results 61-68

• adele

  11 August 2009

  adele rated and commented on this recipe

  

  Made this for a coffee and cake morning - went down a treat! I decorated the top with left over walnuts.

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• Rosemary

  25 August 2009

  Rosemary rated and commented on this recipe

  

  I can thoroughly recommend this cake. I took to the office and was quickly demolished by my colleagues. Just changed the icing as didn;t have any mascarpone so made a coffee flavoured butter cream icing. Will definately make again.

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• yumilicious

  06 September 2009

  yumilicious commented on this recipe

  i havent made it yet but it sounds and looks mmm mmm licious. i actually have a question. we do not have mascarpone available where i am staying so could you tell me what i could replace it with? and not have a radical change come to the taste

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• yumilicious

  08 September 2009

  yumilicious commented on this recipe

  umm...i just finished baking the cake....but it didn turn out all brown as is in the picture...the cake is soft though...could anyone tell me where i went wrong..i followed all instructions...but i used white sugar instead of brown as i couldn get them......

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• Sue E

  11 September 2009

  Sue E rated and commented on this recipe

  

  This is a big hit with my family, but I only ever make half of the frosting which I find plenty.

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• BeckyD

  08 October 2009

  BeckyD rated and commented on this recipe

  

  Gorgeous cake! Made it twice now and the family still can't get enough of it. The Mascapone frosting is beautiful as it cuts through the sweetness of the cake itself.

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• Topsfizz

  13 October 2009

  Topsfizz commented on this recipe

  I have made this cake a number of times now and it has gone down a storm. I also added a bit of tia maria into the coffee to give it a bit of extra flavour.

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• nancyrocket

  16 November 2009

  nancyrocket commented on this recipe

  I made this cake for the first time this weekend easy to do and looked fantastic and very tasty.

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Ingredients

• 250g pack butter , softened
• 250g light soft brown sugar plus 2-3 tbsp
• 300g self-raising flour
• 4 eggs , beaten
• 50g walnuts , toasted and finely chopped (a food processor is easiest), optional
• 200ml very strong coffee (made fresh or with instant), cooled

FOR THE FROSTING

• 500g tub mascarpone
• 2 tbsp light soft brown sugar
• cocoa powder or drinking chocolate to decorate

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Cake base only

Ingredients

• 250g pack butter , softened
• 250g light soft brown sugar plus 2-3 tbsp
• 300g self-raising flour
• 4 eggs , beaten
• 50g walnuts , toasted and finely chopped (a food processor is easiest), optional
• 200ml very strong coffee (made fresh or with instant), cooled

FOR THE FROSTING

• 500g tub mascarpone
• 2 tbsp light soft brown sugar
• cocoa powder or drinking chocolate to decorate

Per serving

559 kcalories, protein 5g, carbohydrate 48g, fat 39 g, saturated fat 23g, fibre 1g, salt 0.72 g

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