Coffee and Walnut Cake

Coffee and walnut cake would be one of my top choices for afternoon tea. This version uses a coffee mascarpone frosting instead of buttercream to give a different and slightly less sweet take on the classic.

Recipe - Serves 10

For the cake:

• 125g butter, softened
• 125g light muscovado sugar
• 2 eggs, beaten
• 2 tsp coffee extract
• 125g self-raising flour
• 1 tbsp milk
• 40g walnuts, chopped roughly

For the frosting:

• 250g mascarpone cheese
• 2 tbsp icing sugar
• 2 tsp coffee extract
• Walnuts, chopped, to decorate

Grease two loose-bottomed 6 inch sandwich tins and line the bases with a round of parchment. Set aside until needed. Preheat the oven to 170C.

Cream the butter and sugar in a bowl to pale and light. Beat in the eggs a little at a time, whisking to incorporated before adding more. Tip in the coffee extract and mix well. Sift the flour into the bowl and fold in lightly, followed by the milk and the walnuts.

Divide between the two sandwich tins and bake for 25-30 minutes or until risen and the sponge springs back when pressed lightly. Remove and transfer to a wire rack to cool.

Make the frosting by beating the mascarpone, icing sugar and coffee extract together to smooth. Spread half on the top of each of the sponges and sandwich together. Sprinkle with walnuts to finish.