Coffee & walnut cake

Coffee & walnut cake

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(44 ratings)

Prep: 45 mins Cook: 30 mins 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

Nutrition and extra info

  • Freeze unfilled sponges

Nutrition: per slice

  • kcal620
  • fat41g
  • saturates22g
  • carbs55g
  • sugars36g
  • fibre2g
  • protein7g
  • salt0.8g
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Ingredients

  • 250g pack softened butter, plus extra for the tins
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100ml strong black coffee (made with 2 tbsp coffee granules), cooled
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ 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…

  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 85g walnut, 2 tbsp roughly chopped, the rest finely chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

For the filling

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

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm round cake tins and line with baking parchment. Set aside 1 tbsp of the coffee for the filling.

  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.

  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.

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Comments, questions and tips

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guziaquilina
10th Sep, 2012
4.05
The cake by itself is really good, but for one reason or another the filling was a bit challenging and failed to fluff up! I recommend the cake, but not the filling.
grannieanne1
5th Sep, 2012
Sorry retread and the part about the walnuts was my error !!
grannieanne1
5th Sep, 2012
The recipe is wrong !! It tells you to reserve 1 tbsp coffee but when u come to make the filling it tells you to add the 2 tbps of coffee. For the cake it says to fold in the chopped walnuts then tells u to sprinkle the chopped walnuts on one half of the cake ??
elaines
3rd Sep, 2012
5.05
This was soooo good. All the ingredients of a classic Coffee & walnut cake but put together in a modern way. Well worth the calories!

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