Coffee & Walnut Cake (easy, all in one recipe)

I really enjoy making a cake for the weekend… pottering about in the kitchen on a Saturday morning while Husband and Son are outside blowing leaves or chopping logs for the burner. Not least because I am inside in the warm sheltering from the torrential rain and Amber warning gales, but there’s something about the warm fragrance of a cake in the oven that makes a weekend a really good weekend. Husband made a request for a Coffee & Walnut Cake to have with his hot cup of reviving afternoon tea – here is the recipe I used. However, instead of the traditional buttercream filling, I used double cream and marscapone, which I think was a great improvement.

Coffee & Walnut Cake (easy, all in one recipe)

Ingredients
6oz (150g) self raising flour
6oz (150g) caster sugar
6oz (150g) butter (at room temperature)
3 eggs
4oz (100g) walnuts, chopped & 8 whole
Freshly made espresso, left to cool (60ml approx)

300ml double cream, whipped
350ml mascarpone, at room temperature

How to prepare

Pre-heat the oven to 180°C / 360°F / Gas Mark 4

Lightly grease 2 x 7″ round loose bottomed cake tins

Place all the cake ingredients (flour, caster sugar, butter, eggs, chopped walnuts and 30ml espresso) into a bowl and mix together with an electric whisk / food processor until well combined

Divide the mixture into the two tins

Cook for approx 25 mins (or until golden brown and an inserted knife/ skewer comes out clean)

Remove from oven and place on a cooling rack

 

 

 

 

 

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