Boozy coffee & walnut cake

Boozy coffee & walnut cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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 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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    sana70
    18th Nov, 2009
    After reading wonderful comments abt this cake ,i'm tempted to try it. But i'm confused abt the size of eggs, can anyone who has tried this recipe tell me, large or medium size eggs has to be used????? Good food recipes r great ,i keep trying them .All it need is to specify ingredients bit more for immature cooks like me.hahah.....
    gibgod
    16th Nov, 2009
    5.05
    Really nice recipe. But I didn't use the mascarpone filling as I thought that might be too rich and also mascarpone is unbelievably fattening lol. So I just used a normal buttercream filling. I was tempted to flavour the buttercream filling with coffee but decided to stick with it unflavoured and it was lovely. Next time I will put more coffee flavouring into the sponge mixture as it doesn't taste that much of coffee. I will also put a few drops of coffee flavouring into it as well. You can use standard walnut pieces instead of halves and they do taste delicious roasted and placed on top - just make sure you don't over roast them! I also used a generic spread which is famous for its smiley sun logo - which due to it being already soft makes it much easier to use than butter and better for you too!
    nabhead
    21st Oct, 2009
    5.05
    This cake turned out amazingly!! Have never made a cake that wasn't either dry or uncooked in the middle, but this one turned out perfectly! Even after I strayed a bit from the recipe and added a splash of espresso to the cake mix and instead of tia maria, used chocolate liqueur, a healthy splash of rum and another espresso shot to the butter icing. YUM!!!! Was so good, even my boyfriend who's a gym freak ended up eating most of it and refused to allow me to take to work to give to workmates, as he wanted to eat it all! Keeps really well too, kept in fridge and ate throughout the week, still just as delicious. Definitely want to try the other flavour versions of this cake now.
    janiex's picture
    janiex
    7th Oct, 2009
    5.05
    This is a really straight forward recipe, and tastes great!
    crazychris991
    9th Aug, 2009
    5.05
    forgot to actually give the rating haha
    crazychris991
    9th Aug, 2009
    5.05
    Really good cake, only 15 and I have been trying a lot of recipe's and this coffee cake is the best cake I have tasted in a long time. One thing I will say is that I though as my family did, that the icing was a bit sickly. But it is still worth a 5*, adn it was so easy
    beckyrankin
    8th Aug, 2009
    5.05
    Have made this cake and also the choclate cake featured. Both have turned out perfect. so easy!
    erinkirby
    27th Jul, 2009
    I've never had much success with cakes for some reason but this one turned out superb! I added some coffee to the filling as it was fairly flavourless without it, and I added extra coffee to the cake mixture too. I also added a lot more walnut halves than the recipe called for. Superb! It's as good (no, better) as cake you would pay for in a top notch cafe, in fact my husband's friend told me today that he would happily pay £5 for a slice. Maybe I'll go into business! ;o)
    aprilmcg01
    17th May, 2009
    4.05
    I am no success in the kitchen however I found this cake easy to make and everyone who tried it loved it. I added some chopped walnuts to the sponge mix and I didn't completely cover the cake as the recipe suggests as I found the icing very sweet so I just put it between and on top. I also added some coffee mix to the icing to help calm the sweetness down. All in all I can safely say that, for once, I was actually a success in the kitchen!
    stoney
    13th Feb, 2009
    This is just about the best sponge I have ever made, just divine! I couldn't get marscapone for the icing so used ricotta instead - big mistake! It was a very strange consistency and there was only enough for sandwiching the cakes together. I was also surprised to see there is no coffee in the icing, as most coffee cakes do feature this. Next time I'd make it with a coffee butter icing, or with marscapone (if I can get it!)

    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.
    Want to receive regular food and recipe web notifications from us?