Boozy coffee & walnut cake

Boozy coffee & walnut cake

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

Ready in about 30 minutes

Easy

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

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal642
  • fat46g
  • saturates26g
  • carbs50g
  • sugars32g
  • fibre0.8g
  • protein7g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the cake mix

    • 200g caster sugar
    • 200g softened butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 4 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 15 walnut halves
      Walnuts

      Walnut

      wall-nut

      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

    • 500g pot mascarpone
    • 85g light muscovado sugar
    • 4 tbsp Tia Maria
    • a few toasted walnut halves, for decoration
      Walnuts

      Walnut

      wall-nut

      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    hannah_95
    11th May, 2013
    5.05
    Made this in a 7 inch cake tin instead of an 8 inch and use the extra mix to make a few cupcakes. Turned out great, everyone loved the cake and will definitely be baking it again
    abbeydale
    19th Jan, 2013
    5.05
    This is the first time I have made this cake, and I must admit it is lovely and so easy, I will defo be making this cake again. My daughter in law has asked me for the recipe so she will be making it too.
    jillisbree
    9th Jan, 2013
    5.05
    I don't like coffee cake but agreed to make this for a friend for her birthday. She likes her coffee strong so I doubled the quantity in the cake mixture. I have to admit I didn't use this recipe for the icing but just made some coffee butter icing instead. Fantastic comments all round when I took it into work. The extra coffee hit went down a storm. Making another one tomorrow! (and I did taste it myself and it was gorgeous!!)
    creeced
    30th Nov, 2012
    4.05
    Easy recipe and tastes great. I didn't have any Tia Maria so I used Baileys instead, it worked really well.
    luanna
    14th Nov, 2012
    I baked this cake yesterday, and received raves from hubby. I mixed the chopped walnuts into the batter - yum!
    mighty_south
    7th Aug, 2012
    3.05
    Disappointing. I would have preferred a stronger coffee flavor. I didn't have Tia Maria so used Kalhua instead but again the flavor was not strong enough for my taste so added a couple more spoonfuls to the mascarpone than the recipe.
    6dinnersid
    16th May, 2012
    5.05
    My 13 year old son requested this for his birthday. I am not a big fan of coffee cake but this was lovely. I think the mascarpone really added a creamy, milder taste - reminded me of Tiramisu! And the cake itself wasn't too strong with the coffee flavour. I didn't have any walnuts so used pecans which worked just as well. Will make again.
    sueclarke
    12th Apr, 2012
    Fantastic cake and a lovely way to indulge in Tia Maria at teatime!
    donna_wowee
    1st Apr, 2012
    5.05
    Made this for my Dad's birthday a few years ago and I think i'll make it again - he ate it practically by himself in 3 days! He was amazed - said it was cake you'd expect to pay £4.95 per slice for in a posh St.Ives restaurant and he's no posh foodie!
    boycelands
    19th Feb, 2012
    5.05
    I make lots of cakes and have tried countless coffee cakes - this is the best by far, really moist and full of flavour, will now be using this as my staple recipe.

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.