- Cook Time: 20 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 642
- Carbohydrate Content: 50g
- Fat Content: 46g
- Fiber Content: 0.8g
- Protein Content: 7g
- Saturated Fat Content: 26g
- Sodium Content: 0.9g
- Sugar Content: 32g
Boozy coffee & walnut cake Recipe
Boozy coffee & walnut cake is a Retro cake recipe for 4 - 8 people, takes only 20 mins; recipe has caster sugar, butter and egg.
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
Instructions
- 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.