Preparation: 10 minutes
Cooking: 25 minutes to 30 minutes
Total: 35 to 40 minutes
225g self raising flour
1 tsp baking powder
225g muscovado sugar
225ml sunflower oil
2 large free range eggs
6 tsp espresso coffee or 5 tsp instant coffee granules mixed with 1 tbsp water
75ml whole milk
For the filling:
100g butter, at room temperature
100g muscovado sugar
50g walnut pieces, roughly chopped
Preheat the oven to 180C, gas mark 4. Grease and baseline two 20cm cake tins.
Place the flour, baking powder and sugar in a mixing bowl and mix well. Using a handheld electric whisk beat in the oil, eggs, four teaspoons of the coffee and the milk. Divide the mixture evenly between the tins and bake for 25 to 30 minutes until a skewer comes out clean when inserted into the middle of the cake. Remove from the oven and allow to cool for five minutes before turning out upside down onto a wire rack, remove the paper and leave to cool completely.
For the mascarpone cream, put the butter in a bowl, add the sugar then use an electric whisk to beat together until light and creamy. Slowly add the mascarpone then gradually beat in the remaining coffee.
Place one of the sponges onto a serving plate and spread over half the mascarpone cream. Place the other sponge on top pressing down gently and then carefully spread the remaining mascarpone cream over the top. Sprinkle with the walnut pieces and serve.