Coffee & walnut cake

Coffee & walnut cake

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(9 ratings)

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Cooking time

Prep: 45 mins Cook: 30 mins Plus cooling

Skill level

Easy

Servings

Cuts into 10 slices

The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

Nutrition and extra info

Additional info

  • Freeze unfilled sponges
Nutrition info

Nutrition per slice

kcalories
620
protein
7g
carbs
55g
fat
41g
saturates
22g
fibre
2g
sugar
36g
salt
0.8g

Ingredients

  • 250g pack softened butter, plus extra for the tins
  • 100ml strong black coffee (made with 2 tbsp coffee granules), cooled
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 85g walnuts, 2 tbsp roughly chopped, the rest finely chopped

For the filling

  • 100g icing sugar, sifted, plus a little extra for dusting
  • 150ml double cream
  • 100g mascarpone, at room temperature

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Method

  1. Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm round cake tins and line with baking parchment. Set aside 1 tbsp of the coffee for the filling.
  2. Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
  3. Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Recipe from Good Food magazine, August 2012

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Comments

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janelowe's picture

The sponge for this was lovely but I am not sure where I went wrong on the icing. It just would not firm up and was way too sloppy. It tasted lovely but slid off the cake!

blondie50's picture

A lovely cake, the only thing I did differently was to leave out the cream in the filling. I just used mascarpone, icing sugar & the coffee , & it worked really well. I will definitely be making it again.

mikey2012's picture
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Made this cake and it was ok but changed it the next time... I put the walnuts in both sponges (keeping 5 for decoration) along with 2 tblsp of the coffee mix, I didn't have any mascapone so filled with butter icing and topped with coffee icing made with the last tblsp of coffee. My neighbours have now asked if I can make them one so can't be bad :)

laonie's picture

Lovely cake. The recipe is fundamentally correct but badly written. For anyone confused about the coffee, just divide it roughly into three: 1/3 for the batter, 1/3 to sprinkle over one of the cooked cakes before they are sandwiched together and 1/3 for the filling. I make the mix in a food processor, used 2 Nespresso pods to make up the coffee component and drizzled the top of the assembled cake with a coffee glaze. I live in a hot climate so it had to be made and eaten same day, but that wasn’t a problem!

sascha's picture

The coffee part is easy: you make up 100ml coffee using 2 tablespoons of granules and boiling water. Then, of this mixture 1 tablespoon for the cake mixture, 1 tablespoon for the drizzle, and one for the frosting. It is a huge success every time.

webby1846's picture

This cake is easy to make ,it's just great have had to make it for friends and they have asked for the recipe . I am 68 year old man , and if I can make it any body can. The mascarpone filling is nice, but you can use less icing sugar if you so wish.

vineames's picture
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Cake recipe was fine, filling recipe was awful. I've had to go back to the shop to buy more icing sugar & double cream because the instructions are so bleak. I'd advise whisking the double cream to soft peaks, adding the mascarpone and then the icing sugar & coffee flavour. So annoyed that this has wasted my money & time. I think it should be taken down & I'll upload my own version LOL

vividear's picture
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As a competent cook...I absolutely loved this coffee/walnut creation. Indeed it was so simple...I just divided the mixture into two tins without messing about with the walnuts. I do disagree with some of the comments....it is not snobbery to use Italian Illy or Lavazza Expresso ....it just makes for a wonderful much fuller taste. The filling is superb and best to leave it mixed and ready in fridge until just before serving.

Mike_Fender's picture

This recipe makes no sense. Is it really that difficult? Is it one tbsp or 2? Did no one proof read this? Its as if its just been made up on the spot, quickly written down, and that's it. When you write a recipe like this and put it on the internet, do you realize how your laziness just messes people up? They spend their money on ingredients and end up with something that tastes slightly odd because they had to use guess work because of your incompetence.

Oh and to the person who doesn't like instant coffee and has to have their "lavaza crema gusto", stop being so blood pretentious, it's a cake for God's sake.

laonie's picture

I was sad to see your intolerant comment on a site where most people set out to be constructive and helpful. Of course it’s just a cake, but if a recipe calls for coffee (vanilla/saffron/whatever) lots of foodies, myself included, automatically reach for the ‘real stuff’. It’s not a matter of snobbery, just personal choice. I used two Nespresso capsules because it was quickest!

sascha's picture

Its a doddle, or were you bad at maths?

beckys86's picture

Lovely cake, the sponge went a bit soggy but i think that was my oven rather than a fault with the recipe. The filling IS TO DIE FOR!!! :)

katehind's picture

Second time I have made this - first time was in a 23" tin, I put the filling on top - and the left over mixture I baked in muffin tins. I made real lavaza crema gusto coffee - as I don't like instant - personally I think it adds a better flavour. I also double the amount of vanilla essence. This time I have two 20" tins and a fan assisted oven so fingers crossed!!!

jaymee's picture

How did it go???

jeanblanca's picture

made the cake very good, but we live in the Canary Islands and I had to put it in the fridge as I was worried about the filling, in the heat which we have here which I think and made the cake go a bit hard as any one got any suggestions on how to keep the cake in heat.

tinacol's picture

Fantastic cake, just put all ingredients straight into processor and mix altogether. My family love it.

pafretwell's picture

It all worked very well for me and is quite subtle. All I would say is make sure you spread out the cake mixture evenly in the tin as it is quite solid before cooking. My cake ended a little uneven so I had to slice some off in the middle to keep it even.

palermo's picture
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The cake is excellent but the filling didn't work, I think the measurements are wrong too sloppy.

poliachi's picture

I make coffee and walnut cake very often and i like to change recipe. This is a fab cake i didnt use plain cake just put coffee in, i also drizzled coffee icing over and then sprinkeld on the walnuts.

lou_463's picture
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This cake was delicious, especially the coffee cream! Usually I find coffee and walnut cake is too overpowered by strong coffee and not enough walnuts, but this was just right. The only thing I'd change next time is drizzling the coffee over one layer of the cake. To me it spoiled that layer, although others who tasted it said they liked it.

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