Boozy coffee & walnut cake

Boozy coffee & walnut cake

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(47 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
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Ingredients

    For the cake mix

    • 200g caster sugar
    • 200g softened butter
      Butter

      Butter

      butt-err

      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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.

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    Comments, questions and tips

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    monkeymansions
    7th Jul, 2011
    5.05
    I made this cake for my friends 30th birthday at a weekend music festival, it was cut up into 12 pieces and almost everyone who had a slice said it was the best cake they had ever tasted. As this was the first day of the festival while the tents were still going up their judgement was still pretty reliable, so thank you for a great recipe!
    daviesx4's picture
    daviesx4
    29th Jun, 2011
    Made this for a friend, she said it was the best cake she had ever ate.
    gaw1945
    21st Mar, 2011
    4.05
    A good cake but looks rather chunky I would refine this by layering into four. The cake also needed more coffee added to both the cake and the mascarpone. I recommend using camp coffee which is a much stronger coffee flavour and using more walnuts.
    fuzzycat
    2nd Jan, 2011
    4.05
    This turned out really well for me - but I'd adapt slightly as follows next time: - Leave some mascarpone in the tub as don't need the whole pot (and that leaves some to use in pasta, mmm...) - Put some coffee in icing - I chopped all the walnuts to put on top as I don't like whole ones - it made it look quite professional! - I also mixed soft brown sugar with dark muscovado as couldn't get any light for the icing Aside from that I really liked this. Contrary to what others have said I liked the icing because it wasn't too sweet! I find coffee cakes often have icing that makes your teeth hurt...
    wildcherry
    13th Dec, 2010
    5.05
    So sinfully delicious and so easy to make!
    proofofthepudding
    27th Nov, 2010
    5.05
    Made this yesterday for a special birthday party - it vanished into thin air rapidly, leaving all other cakes standing! Wasn't sure about the mascarpone/Tia Maria, but the result was EXCELLENT! Have already been asked to make it again! Would maybe use less sugar in the filling/icing though...very sweet (but that's just personal preference).
    marieeve
    15th Nov, 2010
    The best cake I ever made and 3 of my guests were real foodies (I think I might one too deep down!). Brilliant and everybody loved it. I made 2 days ahead and it was all moist and scrummy because the icing had had time to go "into" the cake. Mmmm. I think I might make another one soon!
    princessgeoff
    21st Jul, 2010
    4.05
    I made this for my birthday at work, it went down a treat! Used proper espresso instead of instant & added a touch of tia maria to the cake mix. Will be making again very soon!
    jane-dumgoyne
    20th May, 2010
    Was at my book group meeting last night and Fiona had made this cake for our supper - it was fab! Certainly one of the best book group cakes ever! Am looking forward to trying it myself. Thanks Fiona!
    nuttyasafruitcake
    16th Apr, 2010
    This is a defininate favourite. Easy to make although I did a buttercream filling adding a bit of tia maria and chopped nuts. I will try the mascapone next time I make it. I want to try the coconut and lime version next although all the others sound just as good. Thanks goodfood for another winner.

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