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For the filling

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.

Recipe from Good Food magazine, August 2012

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Comments, questions and tips (142)

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Overall rating

A star rating of 4.5 out of 5.183 ratings

The Sip Emporium (Speciality Coffee Online)

This looks great. I sell speciality coffee and was wondering if i could substitute the instant coffee with a strong rich filter coffee or whether it would need to be espresso in order for the recipe to work

CJFTW

Followed instructions exactly. This was fantastic sponge and no problems at all with the frosting. Maybe folk aren't beating the mix enough to get the double cream to firm up? Anyway, all the flavours were great and the only thing I think could be improved would be to increase how much of the…

rqcrexhfvu2_EGBWfy

Yes please, how much baking powder?? Am guessing 1-2 tsp

ligaaa16HPZjR77C

0.5 teaspoon

Amy13

question

How much baking powder???

rqcrexhfvu2_EGBWfy

The video shows 1/2 a tsp 👍🏼

winkydink625fv9WOMq

I have made this cake several times now. I recommend using Large Eggs and Spreadable Butter. I use Aldis Nordick Full Fat Spreadable. These 2 adjustments will ensure the cake is light and fluffy. I also use 200 Mascapone, 200 Icing Suger,250 Fresh Double Cream and cover the whole cake. I also use…

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