A delicious coffee & walnut cake with a whipped mascarpone cream topping and filling.
EVERYTHING YOU’LL NEED FOR COFFEE & WALNUT CAKE!
- Butter
- Light brown sugar
- Self-raising flour
- Eggs
- Walnuts
- Strong coffee
- Mascarpone
- Double cream
- Icing sugar
- Cocoa powder
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Coffee & Walnut Cake
A delicious coffee & walnut cake with a whipped mascarpone cream topping and filling.
Equipment
- 8" inch baking tin
Ingredients
- 310 g Unsalted butter (softened)
- 310 g Light brown sugar
- 375 g Self-raising flour
- 5 Eggs
- 100 g Walnuts (grounded)
- 250 ml Strong coffee
- 500 g Mascarpone
- 300 ml Double cream
- 75 g Icing sugar
- 2 tsp Cocoa powder (to decorate)
Instructions
- Preheat the oven at 160ºC fan / 180ºC.
- Cream together the butter and light brown sugar in a bowl.
- Add in the eggs and self-raising flour and beat together until all combined.
- Pour 125ml of the coffee in the batter and add the walnuts.
- Split the batter between four 8 inch baking tins.
- Place in the oven and bake for 20 minutes.
- Once baked, allow the cakes to cool on a wired cooling rack.
- Meanwhile, beat the mascarpone with 75g icing sugar until light and fluffy.
- Pour in the double cream and continue to beat until it forms a buttercream consistency.
- Use the remaining cold coffee and sprinkle over the cake layers.
- Layer the cakes with the mascarpone cream and place a thin coating around the outside to give it that semi-naked look. Allow to set in the fridge for 30 minutes.
- Sprinkle over the cocoa powder and serve.