Delia Smith, Coffee and Walnut Cake


A sponge soaked in coffee syrup, moist and lathered in coffee cream!

What more to say…

The the sponge:

  • 1 1/2 tbsp instant coffee mixed with 2tbsp boiling water
  • 75g walnut halves
  • 175g self raising flour
  • 1 1/2 tsp baking powder
  • 175g softened butter
  • 175g golden caster sugar
  • 3 large eggs

For the syrup:

  • 1tbsp instant coffee powder
  • 50g Demerara sugar
  • 55ml boiling water

For the filling and topping:

  • 1tbsp instant coffee powder
  • 1tbsp golden caster sugar
  • 10 walnut halves, reserved from the sponge cake
  • 250g mascarpone
  • 200ml fromage frais
  1. Preheat oven to 325F(170′)
  2. Spread walnuts on a tray and bake for 7-8mins. After that reserve 10 halves for decorating the cake, and finely chop the rest.
  3. In a large mixing bowl sieve the flour and baking powder.
  4. Now add all the other ingredients  (except the coffee and walnuts). And blend with a hand whisk. Then fold in the coffee and walnuts.  
  5. Divide the mixture between two prepared sandwich tins. Spreading the mixture out evenly.  
  6. Bake for 30mins on the centre shelf.
  7. While the cakes are cooking you can make the syrup and filling. 
  8. For the syrup first place the coffee and sugar in a heatproof jug, then measure the boiling water into it and stir briskly until dissolved.
  9. For the filling, place all the ingredients except the reserved walnuts in a bowl and whisk together. 
  10. When the cakes are cooked, remove from the oven but leave in their tins and prick them all over with a skewer. Spoon over the syrup. Only when the cakes are completely cooled turn them out very carefully. Spread half the filling over the first cake, place the other cake on top and spread over the remaining coffee cream.  
  11. Finally decorate with the reserved walnuts   

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