Coffee & walnut cake
- Sarah Cook
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Cuts into 10 slices
Easy
Prep: 45 mins
Cook: 30 mins
Plus cooling
A star rating of 4.6 out of 5.228 ratingsRate
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The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties
Freezable (Freeze unfilled sponges)
Vegetarian
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We made this recipe with Silver Spoon icing sugar. Made in England from sugar beet grown in the East of England, Silver Spoon is a virtually zero waste product that works well in every bake.
Ingredients
Nutrition
Units:
MetricUS
-
250g pack softened butter
plus 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 walnut
2 tbsp roughly chopped, the rest finely chopped
For the filling
-
100g Silver Spoon icing sugar
sifted, plus a little extra for dusting
-
150ml double cream
-
100g mascarpone
at room temperature
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Nutrition: per slice
- kcal620
- fat41g
- saturates22g
- carbs55g
- sugars36g
- fibre2g
- protein7g
- salt0.8g
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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.
Our tips with Silver Spoon
- Sifting the Silver Spoon icing sugar helps keep the mascarpone filling smooth. Icing sugar can clump, and any lumps that make it into the cream can be hard to beat out.
- Keep the topping simple with a sprinkle of Silver Spoon icing sugar, or you could double the quantities of the filling and ice the top as well for an extra decadent bake.
Recipe from Good Food magazine, August 2012
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A star rating of 4.6 out of 5.228 ratings
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