Australian Coffee-Walnut Cake with Coffee Cream

Baking and Desserts | Australian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Store the cake in the refrigerator until serving.

Ingredients

Instant espresso - 3½ tablespoons
Boiling water - 3 fl oz
Peeled Walnuts - 3.5 oz
Self-Raising Flour - 6.2 oz
Baking Powder - 1½ teaspoons
Butter - 6.2 oz
Raw cane sugar - 6.5 oz
Large eggs - 3 pieces
Demerara Sugar - 1.8 oz
Mascarpone Cheese - 8.8 oz
Cream Cheese - 7.1 oz

Step by Step guide

Step 1

Preheat the oven to 338°F.

Step 2

Spread the walnuts on a baking sheet and place them in the oven for 7–8 minutes until golden brown (watching them constantly). Transfer to a board, set aside 10 halves, and chop the rest finely.

Step 3

In a large bowl, sift the flour and baking powder, holding the sieve as high as possible to aerate the flour. Add the softened butter, 175 grams of sugar, and the eggs. Mix with a mixer until smooth. In a small bowl, combine 1.5 tablespoons of coffee and 2 tablespoons of boiling water. Add the coffee and chopped walnuts to the batter. Mix well with a wooden spoon. The batter should be soft and easily drop from the spoon. If not, add a little water. Divide between 2 round cake pans (20 cm in diameter) and place in the center of the oven for 30 minutes.

Step 4

Meanwhile, for the syrup, mix 1 tablespoon of coffee and demerara sugar in a small bowl. Add the remaining boiling water (55 ml), and stir well for a minute until dissolved.

Step 5

For the cream, whip the remaining tablespoon of coffee, the tablespoon of sugar, mascarpone, and cream cheese in a bowl. Cover with plastic wrap and chill.

Step 6

Remove the cakes from the oven and, without taking them out of the pans, poke them with a skewer. Drizzle with syrup and let them soak and cool.

Step 7

Carefully remove the cooled cakes from the pans. Place one on a serving plate, spread half of the cream on top, and then add the second cake. Spread the remaining cream on top. Decorate the edge with the reserved walnut halves.