Nutty Coffee Cake
This Nutty Coffee Cake is the perfect balance between the nutty crunch of walnuts and the smooth sweetness of mascarpone. Its velvety texture will make you want more, and the coffee flavour adds a delicate hint of bitterness. A delicious treat for any occasion!
Ah, the Nutty Coffee Cake! A delectable treat that hits all the right spots. A sweet, nutty, coffee-infused combination that will have your taste buds singing!
For all of you coffee lovers, this is the perfect recipe for you. The combination of walnuts and coffee gives the cake a nutty, earthy flavor that will tantalize your tastebuds. The mascarpone, light muscovado sugar, and Tia Maria create a creamy consistency that is the perfect complement to the nutty coffee flavor. The toasted walnut halves are the perfect topping to bring the whole cake together.
This Nutty Coffee Cake is an easy and delicious treat that's sure to impress. It's the perfect way to kick off an afternoon tea or a special birthday celebration. Plus, with only 642 calories per slice, you can indulge without feeling guilty. So grab your ingredients and get baking!
Why You’ll Love This Nutty Coffee Cake Recipe
These are all the reasons I'm loving this Nutty Coffee Cake recipe:
It tastes delicious: This Nutty Coffee Cake is filled with all the deliciously sweet flavours of Tia Maria, light muscovado sugar, and mascarpone. The combination of these ingredients makes for a cake that's both creamy and nutty, with a hint of coffee. Perfect for a special occasion!
It's vegan: You don't have to worry about missing out on a delicious dessert if you're vegan—this recipe is made without animal products. All you need are a few simple swaps to make a Nutty Coffee Cake that's totally plant-based.
It's easy to make: With only a few ingredients and easy steps, you can whip up a Nutty Coffee Cake in no time. There's no need to be a master baker or a coffee connoisseur—anyone can make this delicious treat!
Nutty Coffee Cake
This Nutty Coffee Cake is the perfect balance between the nutty crunch of walnuts and the smooth sweetness of mascarpone. Its velvety texture will make you want more, and the coffee flavour adds a delicate hint of bitterness. A delicious treat for any occasion!
Ingredients
For the cake mix
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 15 walnut halves
- 2 heaped tbsp instant coffee, dissolved in 1 tbsp boiling water
For the filling
- 500g pot mascarpone
- 85g light muscovado sugar
- 4 tbsp Tia Maria
- a few toasted walnut halves, for decoration
Instructions
- Step 1: Preheat the oven to 190C (fan 170C/gas 5). Grease two 20cm sandwich tins and line them with non-stick baking paper. Put the walnut halves in the oven for 10 minutes and only set aside 10 of them, then chop the remainder. Mix the instant coffee with 1 tablespoon of boiling water and stir, let it cool and then add the classic cake 'ingredients' (see the recipe for a traditional Victoria Sponge) instead of the milk.
- Step 2: Using a mixer, blend the mascarpone, light muscovado sugar, and Tia Maria to create a creamy consistency. Spread one-third of the mixture on the cooled cakes and top with chopped walnuts.
- Step 3: Spread the remaining filling over the top and sides of the cake, and top with toasted walnut halves for decoration.
