Retro cake recipe for 4 - 8 people, takes only 20 mins; recipe has caster sugar, butter, egg, self-raising flour, baking powder, walnut, instant coffee, mascarpone, light muscovado sugar, tia maria and walnut.
Boozy coffee & walnut cake
Course: Retro cake
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 4 eggs, beaten
- Butter: 200g softened butter
- Caster Sugar: 200g caster sugar
- Self Raising Flour: 200g self-raising flour
- Baking Powder: 1 tsp baking powder
- Walnut: 15 walnut halves
- Mascarpone: 500g pot mascarpone
- Light Muscovado Sugar: 85g light muscovado sugar
- Tia Maria: 4 tbsp Tia Maria
- Instant Coffee: 2 heaped tbsp instant coffee, dissolved in 1 tbsp boiling water
Directions
- 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.
- 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.
- Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.
