Boozy coffee and walnut cake is the perfect party sponge- serve at afternoon tea, cake sales and birthdays
Total time30 mins
Cuts into 10 slices
For the cake mix200g caster sugar200g softened butter4 eggs, beaten200g self-raising flour1 tsp baking powder15 walnut halves2 heaped tbsp instant coffee, dissolved in 1 tbsp boiling water
STEP 1Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.STEP 2For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.STEP 3Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.
