Recipe

Walnut cake with espresso mascarpone cream

The true star of this walnut cake recipe is the silky espresso mascarpone cream that is slathered between and on top of each layer. Sprinkle with chopped walnuts and drizzle with honey to finish off this dreamy dessert.

  • 40 mins preparation
  • 50 mins cooking plus cooling
  • Serves 8
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Ingredients

  • 125 g butter, softened
  • 2/3 cup raw sugar
  • 3 eggs, separated
  • 1 1/3 cup self-raising flour, sifted
  • 1 1/3 cup ground walnuts
  • 2/3 cup milk
  • 1/2 cup walnut halves, roasted
  • 1/4 cup honey
Espresso Mascarpone Cream
  • 250 g mascarpone
  • 1 tbsp icing sugar
  • 1 tbsp instant coffee granules
  • 1 tbsp hot water

Method

  • 1
    Preheat oven to 160°C. Grease a deep 20cm-round cake pan; line base and side with baking paper.
  • 2
    Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time, until combined. Transfer mixture to a large bowl; stir in sifted flour, ground walnuts and milk, in two batches.
  • 3
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg white into cake mixture.
  • 4
    Spread mixture into pan. Bake for about 50 minutes. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 5
    Meanwhile, make the Espresso Mascarpone Cream (see below).
  • 6
    Using a serrated knife, split cake into two layers. Place bottom layer on a serving plate, spread with half the espresso cream; top with remaining layer. Warm the honey slightly. Spread top of cake with remaining espresso cream, sprinkle with walnut halves and drizzle with honey.
Espresso Mascarpone Cream
  • 7
    Beat mascarpone and sifted icing sugar in a small bowl with a wooden spoon until combined. Dissolve coffee in the hot water in a small cup; fold into mascarpone mixture. Cover; refrigerate until ready to use.

Notes

The expresso mascarpone cream can be used to fill and top anything from a chocolate layer cake to a Swiss roll.