Walnut & Coffee Cake
We have a very interesting recipe for you, a walnut & coffee cake. No one ever said you can’t make your cake and eat it too? Oh, and the extra caffeine kick is always needed in the mornings, making it even better for breakfast :)
Tip: This cake is enough for x2 20cm (7") round cake tins.
Ingredients for the cake:
- 2 tbsp black coffee granules (and 2 tbsp for the filling)
- 250g softened butter
- 250g golden caster sugar
- 280g self-rising flour
- ½ tsp baking powder
- 4 free range medium eggs
- 85g walnut (2 tbsp roughly chopped and the rest being finely chopped)
- 150ml double cream
- 100g mascarpone (room temp)
- 100g icing sugar (and some extra for the dusting)
- Heat oven to 180C/160C fan/Gas mark 3 or 356°F
- Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the coffee granules in a bowl until there are no lumps. (You can use a handheld whisk or a standing mixer)
- Divide the finely chopped walnuts from the roughly chopped ones and fold the finely chopped walnuts in the batter.
- Then you want to spread the roughly chopped walnuts over one of the cakes.
- Divide the batter into the two tins, and bake in the oven for 25-30 minutes. Test by inserting a knife in the middle of the cakes, if it comes out clean, the cakes are ready to come out of the oven.
- Sprinkle the remaining coffee over the cakes. Allow the cakes to cool in the tin before you remove.
- Beat the icing sugar, double cream and mascarpone and then fold in the remaining 2 tbsp of coffee.
- Spread the filling over one of the cakes and then place the one sprinkled with roughly chopped walnuts on top. You can also add whole walnuts too. Decorate as you wish.
- Dust a little icing sugar over the cake and voila!