11 Jun BOOZY COFFEE AND WALNUT CAKE
BOOZY COFFEE AND WALNUT CAKE
CHRIS BARTLETT #eatsouth
This is a recipe from BBC Good Food. It’s years since I made a Coffee and Walnut Cake but it was soooo good!
With my lovely 95-year-old Mum, it never even touched the sides.
For the cake mix:
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 15 walnut halves
- 2 heaped tbsp instant coffee , dissolved in 1 tbsp boiling water
For the filling:
- 500g pot mascarpone
- 85g light muscovado sugar
- 4 tbsp Conker Cold Brew Coffee Liqeuer
- A few toasted walnut halves, for decoration
Serves: 10 slices
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
Dissolve the instant coffee in 1 tbsp of boiling water, cool.
Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest.
Beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and the coffee mix until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
For the filling, beat the mascarpone with the light muscovado sugar and Conker Liqueur until smooth.
Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.