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Coffee & walnut cake

Coffee & walnut cake

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A star rating of 4.6 out of 5.130 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Cuts into 10 slices

The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

  • Freezable (Freeze unfilled sponges)
Nutrition: per slice
HighlightNutrientUnit
kcal620
fat41g
saturates22g
carbs55g
sugars36g
fibre2g
protein7g
low insalt0.8g
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Ingredients

  • 250g pack softened butter, plus extra for the tins
  • 100ml strong black coffee (made with 2 tbsp coffee granules), cooled
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 85g walnut, 2 tbsp roughly chopped, the rest finely chopped

For the filling

  • 100g icing sugar, sifted, plus a little extra for dusting
  • 150ml double cream
  • 100g mascarpone, at room temperature

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.

  • STEP 2

    Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.

  • STEP 3

    Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Goes well with

Recipe from Good Food magazine, August 2012

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Overall rating

A star rating of 4.6 out of 5.130 ratings
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