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Recipe for coffee and walnut cake with mascarpone icing from Skye McAlpine
Photographs & recipe: Skye McAlpine

Coffee and walnut cake with mascarpone icing

Prep time: 25 mins | Cook time: 45 mins| Serves: 8-10


For the cake

350g butter
350g muscovado sugar
140g roughly chopped walnuts, and a few extra for decoration
6 eggs
250g self-raising flour
1 1/2 tsp baking powder
100g ground almonds
3 tsp instant coffee granules

For the icing

400g mascarpone cheese
200g icing sugar


  1. 1. Preheat the oven to 160°C/gas mark 4. Grease and line two 20cm wide round cake tins.
  2. 2. Cream the butter and sugar together with a wooden spoon. Stir in the walnuts, then add the eggs one by one, beating till combined.
  3. 3. Sift in the flour, baking powder and almonds, and fold through.
  4. 4. Mix the coffee granules with a tablespoon of hot water. Pour into the batter and mix well. Divide between the two tins and bake in the middle of the oven for 45 mins, or until the cakes feel firm and a knife comes out clean when inserted in the middle.
  5. 5. While the cakes bake, make the icing. Spoon the mascarpone into a mixing bowl and sift in the icing sugar. Beat with a wooden spoon until you have a thick, smooth icing. Leave to rest in fridge.
  6. 6. When the cakes are done, leave them to cool for a few minutes in the tins, then turn out onto wire racks to cool completely. Spoon half the icing on top of one of the cakes and spread evenly. Gently sandwich the cakes together and spread the rest on top. Decorate with walnut halves.

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