COFFEE & WALNUT CAKE – The Underdogs – Celine (15) & Sarah (15)



  • 250g pack butter softened 250g light soft brown sugar plus 2-3 tbsp
  • 300g self-raising flour
  • 4 eggs, beaten
  • 50g walnuts, toasted and finely chopped (a food processor is easiest)
  • 200ml very strong coffee (made fresh or with instant), cooled


  • 500g tub mascarpone
  • 2 tbsp light soft brown sugar
  • cocoa powder or drinking chocolate to decorate


  1. Preheat the oven to 180 degrees C
  2. Cream the sugar and butter till pale and fluffy
  3. Add the eggs, flour and 100ml of the coffee liquid and mix well
  4. Fold in the chopped walnuts
  5. Spoon into greased and lined cake tins and bake for 25 to 30 minutes until golden and risen. (Test by inserting a kebab stick into the centre. If it comes out clean the cake is done.)
  6. Remove from the oven and leave to cool for 5 mins before turning onto a wire rack.
  7. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp of the coffee liquid over the sponges.
  8. Leave to cool completely.
  9. While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. B_mg_0676e careful not to overbeat the mascarpone or it will separate!
  10. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake.
  11. Decorate with a dusting of cocoa powder or drinking chocolate.

(If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days)

Enjoy! Yum.Me!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s