I’ve been craving a really good coffee and walnut cake for a while, but all the recipes I see don’t seem to taste very much like coffee and come with that horrible, over-sweet butter-cream icing. Not my idea of tasty. So, armed with a large pot of coffee, I went to work on my own version, which went down equally well at teatime as for dessert. I used the Leiths recipe to make the actual cake, so use whichever recipe you would usually.
75g walnuts, roughly chopped
100g granulated sugar
2 tablespoons fresh coffee
2 layers of coffee cake, fresh from the oven
When your take the cake out of the oven, mix together half the walnuts, the sugar and the coffee and pour it over one of the cakes. Set both the cakes aside to cool in their tins.
Once they are cool, mix the mascarpone with Tia Maria, spoonful by spoonful until it is easily spreadable. Have a taste and add a bit more Tia Maria if you want it to taste more of coffee, just make sure not to make it so runny that you can’t spread it onto the cake. Mix in the rest of the walnuts. De-mould the cake without the sugar topping and put it onto a serving plate, top with the mascarpone, spreading it evenly but not quite up to the edges. Place the second cake on top, sugar-side up. Enjoy! xx