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Boozy coffee & walnut cake

Boozy coffee & walnut cake

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Rating: 4 out of 5.50 ratings
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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

For the filling

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.

Goes well with

Recipe from Good Food magazine, May 2005

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Overall rating

Rating: 4 out of 5.50 ratings
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