Boozy coffee & walnut cake

Name: Boozy coffee & walnut cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 200 grams caster sugar; 200 grams softened butter; 4 eggs, beaten; 200 grams self-raising flour; 1 teaspoon baking powder; 15 walnut halves; 2 Tbsps instant coffee, dissolved in 1 tbsp boiling water; 500 grams pot mascarpone; 85 grams light muscovado sugar; 4 Tbsps Tia Maria; 3 toasted walnut halves, for decoration

The recipe Boozy coffee & walnut cake can be made in approximately 30 minutes. This recipe makes 10 servings with 468 calories, 16g of protein, and 23g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires baking powder, muscovado sugar, eggs, and self-raising flour. Boozy Cranberry Tangerine Coffee Cake, Coffee & walnut cake, and Coffee And Walnut Cake are very similar to this recipe.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Instant Coffee

Walnut Halves

Cake Mix

Butter

Toast

Water

Milk

Equipment you will use

Baking Paper

Oven

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.

Ingredients you will need

Light Muscovado Sugar

Walnut Pieces

Mascarpone

Tia Maria

Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.

Ingredients you will need

Walnut Halves

Equipment

Oven

Baking Paper

Ingredients

Servings:

200grams

caster sugar 200grams

softened butter 4

eggs, beaten 200grams

self-raising flour 1teaspoon

baking powder 15

walnut halves 2Tbsps

instant coffee, dissolved in 1 tbsp boiling water 500grams

pot mascarpone 85grams

light muscovado sugar 4Tbsps

Tia Maria 3

toasted walnut halves, for decoration

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.