Cappuccino Walnut Cake

Name: Cappuccino Walnut Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 65 g (2 1/2oz) butter, melted and cooled, plus extra for greasing; 100 g (3 1/2oz) plain flour; 1 tsp. baking powder; 4 medium eggs; 125 g (4oz) caster sugar; 1 tbsp. Camp Chicory & Coffee Essence; 75 g (3oz) walnuts, toasted, cooled and finely chopped; 50 g (2oz) walnuts; 1 tbsp. granulated sugar; 1/4 tsp ground cinnamon; 200 g (7oz) good quality white chocolate, such as Green & Black's; 4 tsp. Camp Chicory & Coffee Essence; 2 x 250 g tubs mascarpone; Fresh unsprayed violets to decorate

Our feather-light confection is the perfect indulgence for a special occasion

By The GH Kitchen TeamPublished: 06 March 2008

Jump to recipe

Food, Cuisine, Cake, Sweetness, Dessert, Serveware, Baked goods, Ingredient, Dishware, Dish,

Preparation Notes: plus cooling

Advertisement - Continue Reading Below

Yields:

Prep Time:

30 mins

Cook Time:

45 mins

Total Time:

1 hr 15 mins

Ingredients

For the cake

65 g (2 1/2oz) butter, melted and cooled, plus extra for greasing
100 g (3 1/2oz) plain flour
1 tsp. baking powder
4 medium eggs
125 g (4oz) caster sugar
1 Tbsp. Camp Chicory & Coffee Essence
75 g (3oz) walnuts, toasted, cooled and finely chopped

For the decoration

50 g (2oz) walnuts
1 Tbsp. granulated sugar
1/4 tsp ground cinnamon

For the icing

200 g (7oz) good quality white chocolate, such as Green & Black's
4 tsp. Camp Chicory & Coffee Essence
2 x 250 g tubs mascarpone
Fresh unsprayed violets to decorate

Directions

1. Step 1
  Preheat the oven to 190ºC (170ºC fan) mark 5. Grease two 20.5cm x 4cm deep (8in x 1½in deep) round cake tins and line the base of each with a circle of greased greaseproof paper. Sift together the flour and baking powder twice.
2. Step 2
  Using an electric mixer, whisk eggs and sugar in a large heatproof bowl over a pan of barely simmering water for 3-4min until light, thick and fluffy. Remove bowl from heat and continue whisking until mixture has cooled and the whisk leaves a ribbon trail for 8sec when lifted out of the bowl.
3. Step 3
  Fold in butter, coffee essence and walnuts. Sift half the flour over; fold in carefully but quickly with a metal spoon. Sift and fold in the rest, taking care not to knock out too much air. Pour into tins and lightly tap on worktop. Bake for 20-25min until the tops feel springy. Cool in tins for 10min, then turn out and cool completely on a wire rack.
4. Step 4
  To make the decoration, whiz the walnuts in a food processor or blender with the sugar and cinnamon until finely chopped. Take care not to overprocess the nuts or they'll become oily. Set aside.
5. Step 5
  To make the icing, break up the chocolate and put in a heatproof bowl over a pan of gently simmering water. Allow to melt slowly without stirring. In another bowl, add the coffee essence to the mascarpone and beat until smooth, then slowly beat in the melted chocolate.
6. Step 6
  Spread a third of the icing on top of one cake, then sandwich with the other half. Smooth remaining icing over the top and sides. Lift cake on to a large piece of greaseproof paper and scatter nuts all around it. Then lift the greaseproof up to press nuts on to the sides. Transfer to a plate and decorate with violets. The cake will keep for two days in an airtight container in the fridge.
  
  Like this? You'll love...
  
  The best cheesecake recipes
  
  Lemon drizzle cake

Per Serving:

Calories: 531
Total carbs: 48 g
Sugars: 29 g
Total fat: 40 g
Saturated fat: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time