Name: Boozy coffee & walnut cake
Total time: 30 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 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; 500g pot mascarpone; 85g light muscovado sugar; 4 tbsp Tia Maria; a few toasted walnut halves, for decoration

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Boozy coffee & walnut cake

Boozy coffee & walnut cake

Good Food team

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Cuts into 10 slices

Easy

Total time: 30 mins

Ready in about 30 minutes

A star rating of 4.4 out of 5.52 ratingsRate

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Boozy coffee and walnut cake is the perfect party sponge- serve at afternoon tea, cake sales and birthdays

Freezable (Cake base freezes well for 3 months)

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Classic Victoria sandwich recipe

A star rating of 4.5 out of 5.1283 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal642
fat46g
saturates26g
carbs50g
sugars32g
fibre0.8g
protein7g
salt0.9g

low

Method

step 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.
step 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.
step 3

Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.

Recipe from Good Food magazine, May 2005

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A star rating of 4.4 out of 5.52 ratings

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