Walnut Coffee Layer Cake
Prep: 30 Minutes
Cook: 45 Minutes
Servings: 12
This delicious walnut coffee layer cake is incredibly moist and filled with a luxurious mascarpone coffee cream, then wrapped in a silky coffee infused icing and sprinkled with walnuts. Perfect with a cuppa for afternoon tea.
Tasting notes: CSR Dark Muscovado Sugar has a sweet treacle aroma which enhances the coffee flavours in this moist cake. CSR Raw Caster Sugar, with its softer caramel flavour, adds depth to the sweet complex flavours.
Ingredients
for the cake
- 1 tbs coffee granules
- 225g White Wings self-raising flour
- 1 tsp baking powder
- 50g ground almond meal
- 50g walnuts, finely chopped
- 1 small pinch of salt
- 85g CSR Muscovado Sugar
- 50g CSR Raw Caster Sugar
- 2 large eggs, beaten
- 250g Greek-style natural yoghurt
- 75ml walnut or sunflower oil
for the mascarpone coffee filling
- 2 tsp coffee granules
- 250g mascarpone cheese
- 1 tbs CSR Pure Icing Sugar
- ½ tsp vanilla extract
for the icing
- 1 tsp coffee granules
- 140g CSR Soft Icing Mixture
- 1 tbs very finely chopped walnuts
Method
- Preheat oven to 180°C and grease and line the bottom of a 20cm round, loose bottom, cake tin.
- Dissolve one tablespoon of coffee granules in 1 tbs of boiling water.
- In a large bowl, combine flour, baking powder, almond meal, chopped walnuts, salt, CSR Muscovado Sugar and CSR Raw Caster Sugar.
- Make a well in the middle of the dry ingredients, add the eggs, yoghurt, oil (use walnut oil if you can, as it adds walnut flavour) and coffee mix, folding lightly together with a large metal spoon until smooth.
- Transfer the batter to the lined cake tin. Smooth the top slightly, cover with baking paper and bake for 40-45 mins or until a metal skewer comes out clean when inserted in the centre of the cake.
- Cool the cake for a short while, then turn it out onto a cake rack and remove the paper. Cool completely.
- for the mascarpone coffee filling
- Dissolve the coffee in 2-3 tsp of boiling water.
- In a medium bowl, add the mascarpone, CSR Pure Icing Sugar and vanilla, stir until smooth. Stir in the dissolved coffee, mixing until smooth. Cover and chill until ready to use.
- for the icing
- Dissolve the coffee in 1-2 tsp of boiling water. Add it to a medium bowl, along with the CSR Soft Icing Mixture and just enough cold water to make a thick smooth icing (1-2 tbs).
- Cut the cake horizontally, into three layers. Place the base on a serving plate and spread with the coffee mascarpone filling. Repeat with the remaining layers.
- Spread the icing evenly over the top and sprinkle with chopped walnuts, allow to set and then serve or refrigerate until required.
