Coffee & walnut cake

• pack softened butter250g g

  plus extra for the tins

• strong black coffee↗100ml ml

  (made with 2 tbsp coffee granules), cooled

• self-raising flour↗280g
• golden caster sugar↗250g g
• baking powder↗½ tsp
• eggs↗4
• vanilla extract↗1 tsp
• walnut↗85g g

  2 tbsp roughly chopped, the rest finely chopped

• icing sugar↗100g g

  sifted, plus a little extra for dusting

• double cream↗150ml ml
• mascarpone↗100g g

  at room temperature

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.

2. 2

   Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.

3. 3

   Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.