boozy-coffee-walnut-cake

Boozy coffee and walnut cake is the perfect party sponge- serve at afternoon tea, cake sales and birthdays

STEP 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.
STEP 2
For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
STEP 3
Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.