Easy - Cuts into 10 slices
Ready in about 30 minutes
Cake base freezes well for 3 months
FOR THE CAKE MIX
200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
15 walnut halves
2 heaped tbsp instant coffee , dissolved in 1 tbsp boiling water
FOR THE FILLING
500g pot mascarpone
85g light muscovado sugar
4 tbsp Tia Maria
a few toasted walnut halves, for decoration
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.
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.
3. Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.
Nutrition per serving
642 kcalories, protein 7g, carbohydrate 50g, fat 46 g, saturated fat 26g, fibre 0.8g, salt 0.9 g
Recipe from Good Food magazine, May 2005.
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.