Name: Coffee & walnut cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 250g pack softened butter plus extra for the tins; 100ml strong black coffee (made with 2 tbsp coffee granules), cooled; 280g self-raising flour; 250g golden caster sugar; ½ tsp baking powder; 4 eggs; 1 tsp vanilla extract; 85g walnut 2 tbsp roughly chopped, the rest finely chopped; 100g icing sugar sifted, plus a little extra for dusting; 150ml double cream; 100g mascarpone at room temperature

Coffee & walnut cake

The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

1 hr 15 min total 45 min prep 30 min cook Cuts into 10 slices 620 cal

Instructions

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1 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.
2 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.
3 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.