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Coffee & walnut cake

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

  • Prep: 45 mins
    Cook: 30 mins
    Plus cooling
  • Cuts into 10 slices
  • Easy
  • Cuts into 10 slices
  • Easy
  • Calories 620
  • Carbohydrates 55
  • Saturated Fat 22
  • Sugar 36
  • Protein 7
  • Fat 41
  • Fibre 2
  • Salt 0.8

Nutrition per serving

  • Calories 620
  • Carbohydrates 55
  • Saturated Fat 22
  • Sugar 36
  • Protein 7
  • Fat 41
  • Fibre 2
  • Salt 0.8

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 walnuts, 2 tbsp roughly chopped, the rest finely chopped
  • 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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