Coffee Cake

Instructions

1. Heat oven to 180C eletric oven / 160C fan oven
2. Butter 2x20cm sandwich tins and line the base with greaseproof paper
3. Beat butter and sugar with eletric whisk until pale and creamy
4. Add flour and eggs in one go
5. Beat until evenly mixed
6. Fold the walnuts and half the coffee
7. Spoon into the tins
8. Bake for 25-30 minutes until golden and risen
9. Leave the tins for 5 minutes
10. Sweeten remaining coffee with extra sugar and sprinkle 4 tablespoon over the sponge
11. Cool completely
12. While the cake cools, make the frosting
13. Tip the mascapone into a large bowl
14. Beat the suagr and remaining coffee until smooth and creamy
15. Use about half of the frosting to sandwich the sponges together
16. Then using the palette or cultry knife, spread the rest of the frosting over the top of the cake
17. Dust the cocoa powder or drinking choclate (optional)

• Servings : 12
• Course : Dessert
• Recipe Type : Cake
• Ingredient : Baking Powder, Cocoa Powder, Egg, Light Soft Brown Sugar, Mascaponi, Self Raising Flour, Unsalted Butter, Walnuts