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Coffee & Walnut Cake

A delicious coffee & walnut cake with a whipped mascarpone cream topping and filling.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Dessert
Cuisine english
Servings 16 people

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.
Keyword afternoon tea, cake, coffee, coffee cake, dessert, walnut