Boozy coffee & walnut cake – www.DeliciousCoffee.co.uk
Menu
Cart 0

Boozy coffee & walnut cake

Posted by S Rigby on

Ingredients

    For the cake mix

    • 200g caster sugar
    • 200g softened butter
    • 4 eggs, beaten
    • 200g self-raising flour
    • 1 tsp baking powder
    • 1 Tbsp of hot Delicious Espresso Coffee

    For the filling

    • 500g pot mascarpone
    • 85g light muscovado sugar
    • 4 tbsp Tia Maria
    • a few toasted walnut halves, for decoration

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.

    2. For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.

    3. Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.

    Recipe from Good Food magazine, May 2005

    Share this post



    ← Older Post


    Leave a comment

    Please note, comments must be approved before they are published.