Ingredients
- 260g butter
- 260g brown sugar
- 3 eggs
- 260g self raising flour*
- 2 ΒΌ tsp baking powder
- 1 double shot of coffee**
- 2/3 cup chopped walnuts
- 50g sugar
Filling:
- 200g mascarpone
- 2/3 cup greek yoghurt
- 3 Tbsp icing sugar
- 1 double shot coffee**
Coffee and Walnut Cake
Method
- Preheat the oven to 150 degrees Celcius on bake.
- Line two 9 inch round sandwich tins with baking paper.
- Soften the butter and place in a food processor with the brown sugar. Blend until well combined and then add the remaining cake ingredients and pulse until just combined.
- Divide the cake batter evenly between the two tins and bake in the oven for approx. 20-25 mins until cooked when tested with a skewer.
- While the cake is cooking, make the coffee syrup, add the sugar to the warm coffee shot to dissolve.
- When the cake is out of the oven, brush the syrup over the two cakes and leave to cool completely before assembling and filling.
- To make the filling, mix together the mascarpone, yoghurt, coffee and icing sugar.
- Spread half of the filling over the first layer
*Gluten free self raising flour can be used to make it a gluten free cake
**If you cannot use fresh ground coffee, substitute the double shot for 1 Tbsp of instant coffee with 30ml of boiling water
