For the cake mix
- 200g caster sugar
- 200g softened butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g self-raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 15 walnut halves
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 2 heaped tbsp instant coffee, dissolved in 1 tbsp boiling water
For the filling
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.
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.
Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.