Strawberry compote with sugared drop scones
Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream
Coffee & walnut cake
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Cuts into 10 slices
Skip to ingredients
- 250g pack softened butterplus 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 walnut2 tbsp roughly chopped, the rest finely chopped
For the filling
- 100g icing sugarsifted, plus a little extra for dusting
- 150ml double cream
- 100g mascarponeat room temperature
Nutrition: per slice
- kcal620
- fat41g
- saturates22g
- carbs55g
- sugars36g
- fibre2g
- protein7g
- salt0.8g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
step 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.
step 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.
