Coffee and walnut cake
The classic combo in this coffee and walnut cake is made extra sumptuous with mascarpone frosting – a traditional sponge for cake sales and parties. Here is the ingredient list and step by step recipe for you to try this at home.
- 250g pack softened butter, plus extra for the tins
- 100ml strong black coffee (made with Dark Roast Powder 250g – Kawah Coffee (kawah-rwanda.com) ), cooled
- 280g self-raising flour
- 250g golden caster sugar
- ½ tsp baking powder
- 4 eggs
- 1 tsp vanilla extract
- 85g walnut, 2 tbsp roughly chopped, the rest finely chopped
For the filling
- 100g icing sugar, sifted, plus a little extra for dusting
- 150ml double cream
- 100g mascarpone, at room temperature
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm cake tins with baking paper.
- Cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract.
- Sift in the flour and fold in gently until the mixture is well combined.
- Fold in the chopped walnuts and ground coffee, and then add the milk to loosen the mixture slightly.
- Divide the mixture evenly between the two cake tins and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the icing:
- Cream the softened butter until pale and fluffy.
- Gradually sift in the icing sugar and continue to beat until the mixture is smooth.
- Fold in the ground coffee and chopped walnuts.
- Spread half of the icing over one of the cooled cakes, then sandwich the second cake on top.
- Use the remaining icing to cover the top of the cake.
- Serve the cake with a cup of freshly brewed Kawah coffee for the perfect pairing.
This coffee and walnut cake recipe is a delicious way to incorporate Kawah coffee into your baking. The ground coffee adds a rich, deep flavour that complements the nutty crunch of the walnuts perfectly. It’s the perfect treat to enjoy alongside a cup of Kawah coffee – a match made in heaven!