There are many classic cakes (such as a Victoria sponge or lemon drizzle) but we think that nothing can beat a delicious coffee and walnut cake. While many recipes use instant coffee, we think that using high-quality beans gives the cake a delicious depth of flavour.
- 250g softened butter
- 100ml black coffee, cooled
- 280g self-raising flour
- 250g 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
- 150ml double cream
- 100g mascarpone, room temp
- Heat your oven to 180C. Butter 2 x 20cm round cake tins and line with baking parchment. Set aside 1 tbsp of the coffee for the filling.
- Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl 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.
- 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 place the walnut-topped cake on top.
- Finally, dust the coffee and walnut cake with a little icing sugar.
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