Coffee and Walnut Cake

I have been making this cake for guests all summer, but yesterday was the first time I tried it as there is usually none left for me! 

  • 250g softened butter
  • 100ml strong black coffee (made with 2 tbsp coffee granules), cooled
  • 280g self raising flour
  • 250g caster sugar
  • 1/2 tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 85g walnuts, 2 tbsp roughly chopped, the rest finely chopped
  • 100g icing sugar
  • 150ml double cream
  • 100g mascarpone


  • Heat oven to 180C / gas 4.
  • Line 2 x 20cm cake tins.
  • Set aside 1 tbsp of the coffee for the filling.
  • Beat the butter, flour, sugar, baking powder, eggs, vanilla and half of the remaining coffee in a bowl until lump free.
  • Fold in the finely chopped walnuts. 
  • Divide the mixture between the cake tins and spread. 
  • Scatter the roughly chopped almonds over one of the cakes. 
  • Bake for 25-30 minutes, until a skewer comes out clean.
  • Drizzle the plain cake with the remaining coffee. 
  • Cool the cakes in the tins. 
  • To make the filling, mix together the icing sugar, cream and mascarpone until thickened, then fold in the coffee. 
  • Spread the filling over the plain cake, then top with the walnut topped cake. 
Cake for afternoon tea.



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