COFFEE & WALNUT CAKE
The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 620 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
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- Pre-heat the oven to 350F. Grease 6 x 2in mini cake tins and line each with a piece of baking parchment. Grease and line the base tray with baking parchment.
- Measure all the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat until thoroughly blended and smooth. Fold in the walnuts.
- Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes or until well-risen and the top of the cake springs back when lightly pressed with a finger.
- Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins, remove the parchment and trim neatly across the top and slice them in half.
- To make the filling and topping, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth.
- Spread a thin coat of buttercream around the sides of each cake and then roll the sides in chopped walnuts.
- Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe around the tops of the cakes and top with a chocolate covered coffee bean.
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