Coffee and Walnut Cake

Baking , Desserts


260g butter (Holy Cow)

260g brown sugar

3 eggs (Agreeable Nature) 

260g self raising flour

2 ¼ tsp baking powder

1 double shot of coffee (any good coffee eg. GUD coffee) 

2/3 cup chopped walnuts (Janefield Hydroponics, NZ Nuts, Willowbrook Orchard)

50g sugar


200g mascarpone

2/3 cup greek yoghurt (Holy Cow)

3 tbsp icing sugar

1 double shot coffee


Pre heat the oven to 150 degrees on bake. Line 2 9 inch round sandwich tins with baking paper. Soften the butter and place in a food processor with the brown sugar. Blend until well combined and then add the remaining cake ingredients and pulse until just combined. Divide the cake batter evenly between the two tins and bake in the oven for approx. 20-25 mins until cooked when tested with a skewer

While the cake is cooking make the coffee syrup, add the sugar to the warm coffee shot to dissolve. When the cake is out of the oven brush the syrup over the two cakes and leave to cool completely before assembling and filling

To make the filling, mix together the mascarpone, yoghurt, coffee and icing sugar

Spread half of the filling over the first layer of cake, sprinkle over ½ of the chopped walnuts, place the second layer of cake on top and then spread over the remaining filling and remaining walnuts. *gluten free self raising flour can be used to make it a gluten free cake. If you cannot use fresh ground coffee substitute the double shot for 1 tbsp of instant coffee with 30ml of boiling water


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