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Walnut Coffee Layer Cake

Name: Walnut Coffee Layer Cake
Prep time: 25 min
Cook time: 40 min
Yield: 8
Ingredients: For the cake; 1 tablespoon coffee granules; 225g self-raising flour; 1 teaspoon baking powder; 50g ground almond meal; 50g walnuts, finely chopped; 1 small pinch of salt; 85g Chelsea Dark Cane Sugar; 50g Chelsea Raw Caster Sugar; 2 large eggs, beaten; 250g Greek-style natural yoghurt; 75ml walnut or sunflower oil; For the mascarpone coffee filling; 2 teaspoons coffee granules; 250g mascarpone cheese; 1 tablespoon Chelsea Pure Decorating Icing; ½ teaspoon vanilla extract; For the coffee icing; 1 teaspoon coffee granules; 140g Chelsea Icing Sugar, sifted; 1 tablespoon very finely chopped walnuts

Preparation

25 mins

Bake

40 mins

Difficulty

Easy

Servings

A sophisticated dessert featuring layers of moist walnut-infused cake with velvety coffee mascarpone, creating a blend of flavours and textures that's perfect for any special occasion.

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Ingredients
Method

Ingredients

For the cake

1 tablespoon coffee granules
225g self-raising flour
1 teaspoon baking powder
50g ground almond meal
50g walnuts, finely chopped
1 small pinch of salt
85g Chelsea Dark Cane Sugar
50g Chelsea Raw Caster Sugar
2 large eggs, beaten
250g Greek-style natural yoghurt
75ml walnut or sunflower oil

For the mascarpone coffee filling

2 teaspoons coffee granules
250g mascarpone cheese
1 tablespoon Chelsea Pure Decorating Icing
½ teaspoon vanilla extract

For the coffee icing

1 teaspoon coffee granules
140g Chelsea Icing Sugar, sifted
1 tablespoon very finely chopped walnuts

Additional tips

Tasting notes: Chelsea Dark Cane Sugar has a sweet treacle aroma which enhances the coffee flavours in this moist cake. Chelsea Raw caster sugar, with its softer caramel flavour, adds depth to the sweet complex flavours.

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

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Icing Sugar

Icing sugar can also be...

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Method

Preheat oven to 180 : o

C. 1. Grease and line the bottom of a 20cm round, loose bottom, cake tin.

2. Dissolve one tablespoon of coffee granules in 1 one tablespoon of boiling water.

3. In a large bowl, combine flour, baking powder, almond meal, chopped walnuts, salt, Chelse Dark Cane Sugar and raw caster sugar.

4. 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.

5. 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.

6. Cool the cake for a short while, then turn it out onto a cake rack and remove the paper. Cool completely.

For the filling, dissolve the coffee in 2-3 teaspoons of boiling water.

7. In a medium bowl, add the mascarpone, Chelsea icing sugar and vanilla, stir until smooth. Stir in the dissolved coffee, mixing until smooth. Cover and chill until ready to use.

8. For the icing, dissolve coffee in 1-2 teaspoons of boiling water. Add it to a medium bowl, along with the Chelsea Pure Decorating Icing Sugar mixture and just enough cold water to make a thick smooth icing (1-2 tablespoons).

9. 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. ped walnuts, allow to set and then serve or refrigerate until required.

10. Spread the icing evenly over the top and sprinkle with chopped walnuts, allow to set and then serve or refrigerate until required.