Coffee & Walnut Cake
Indulge in a delightful treat with this Coffee and Walnut Cake recipe. The combination of moist coffee-infused sponge layers, rich walnut flavor, and creamy filling is sure to impress your taste buds. This elegant cake is perfect for special occasions or simply as a sweet pick-me-up.
— Constant Cookbook
Ingredients
- 125g butter , at room temperature
- 125g caster sugar
- 2 eggs
- 125g self-raising flour
- 1 tsp baking powder
- 2 heaped tbsp coffee , dissolved in 100ml water
- 100g walnut halves
- 200g butter
- 2-300g icing sugar
Instructions
- 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.
Yield
Serves 8
Nutrition
- Calories: 620 calories
- Fat Content: 41 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 36 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.8 milligram of sodium
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