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Boozy coffee & walnut cake

Boozy coffee & walnut cake

A star rating of 4.4 out of 5.50 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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

  • Freezable (Cake base freezes well for 3 months)
Nutrition: per serving
HighlightNutrientUnit
kcal642
fat46g
saturates26g
carbs50g
sugars32g
fibre0.8g
protein7g
low insalt0.9g
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Ingredients

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

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 5.50 ratings
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