Monday, 16 May 2016

A boozy take on the traditional coffee and walnut cake

A classic given a grown up booze addled touch, a traditional favourite that will certainly keep you feeling peaky just don't take this special recipe to the local bake off!

  200g caster sugar
  200g butter
  4 eggs
  200g self raising flour
  100g self raising flour
  1 tsp baking powder
  15 walnut halves
  2 heaped spoons of instant coffee
  4 tbsp tia maria

For the filling and topping
  500g mascarpone
  85g light muscovado sugar
  4 tbsp tia maria
  walnuts to decorate

Pre-heat your oven to 190c/170c fan/Gas mark 5 and pre line your sandwich tins with baking paper.

Mix together the sugar, eggs, butter, flour and baking powder until smooth.

Chop up 5 of the walnut halves, saving the rest aside for later. Dissolve the instant coffee with the Tia Maria mixing this in with the chopped walnut to your cake mix.

Divide the mixture between the two tins and bake for 20 minutes. Leave to cool.

Beat the mascarpone with the sugar and Tia Maria until smooth, sandwich the two cake bases together with the filling leaving enough aside to cover the top of the cake.

Cover the top of the cake with the remaining filling mixture, topping with walnut halves to decorate.

Best eaten: As soon as possible, this boozy cake will certainly be rather moreish!

Recipe adapted from BBC Good Food | Left image: Elen33/Dreamstime Stock Photos.

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