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Coffee cake with mascarpone cream
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Serves: 8 - 10
225g self raising flour
1 tsp baking powder
225g Waitrose Light Brown Muscovado Sugar
225ml sunflower oil
2 Waitrose British Blacktail Large Free Range Eggs
6 tsp espresso coffee or 5 tsp instant coffee granules mixed with 1 tbsp water
75ml whole milk
For the filling
100g butter, at room temperature
100g Waitrose Light Brown Muscovado Sugar
250g pot essential Waitrose Mascarpone
50g walnut pieces, roughly chopped
1. Preheat the oven to 180°C, gas mark 4. Grease and baseline 2x20cm cake tins.
2. Place the flour, baking powder and sugar in a mixing bowl and mix well. Using a handheld electric whisk beat in the oil, eggs, 4 tsp of the coffee and the milk. Divide the mixture evenly between the tins and bake for 25-30 minutes until a skewer comes out clean when inserted into the middle of the cake. Remove from the oven and allow to cool for 5 minutes before turning out upside down onto a wire rack, remove the paper and leave to cool completely.
3. For the mascarpone cream, put the butter in a bowl, add the sugar then use an electric whisk to beat together until light and creamy. Slowly add the mascarpone then gradually beat in the remaining coffee.
4. Place one of the sponges onto a serving plate and spread over half the mascarpone cream. Place the other sponge on top pressing down gently and then carefully spread the remaining mascarpone cream over the top. Sprinkle with the walnut pieces and serve.
The cake can be kept in an airtight container for 2 days in
a cool place.
Typical values per serving:
per serving (for 10)