Coffee and Walnut Cake

Wed, 20 July 2022

Chef: Catherine Leyden

 

Ingredients:

For the Sponge

175g/6oz Odlums Self Raising Flour 

175g/6oz Butter or Margarine (room temperature) 

175g/6oz Shamrock Golden Caster Sugar 

3 Eggs 

4 tablespoons Instant Coffee dissolved in 1 tablespoon Boiling Water, cooled 

50g/2oz Shamrock Chopped Walnuts (optional) 

Icing/Filling 

250g/9oz Mascarpone Cheese 

3 tablespoons Icing Sugar, sifted 

1 tablespoon Camp?Coffee Essence? 

Decoration 

Shamrock Walnuts 

How to: 

1. Grease and base line tin or tins with greaseproof paper. Preheat oven to 180°C/350°F/Gas 4.
2. Place all ingredients for the cake - flour, butter/margarine, sugar, eggs, coffee and walnuts (if used) - into a mixing bowl and beat until smooth.
3. Transfer to prepared tin or tins and bake as follows:

Sandwich Tins - upper shelf position for 30 minutes approx 
2lb Loaf Tin - central oven position for 50-60 minutes approx 
Ring Tin - central oven position for 30 minutes approx 

4. Cake is baked when top is gently pressed and it springs back.
5. Remove from tin and cool on a wire tray.
6. When completely cool, make the icing by beating all ingredients together until smooth and use to sandwich the cake or for topping or both! Decorate with walnuts to finish.

Note? 

This recipe can be made in:

2 x 18cm/7" Sandwich Tins 

1 x 2lb Loaf Tin (23cm x 11cm x 7cm/9" x 4" x 3" (approx) 

1 x 23cm/9" Ring Tin