Cappuccino Walnut Cake

Serves: 20

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Total Time: 75

Prep Time: 30

Cook Time: 45

• 65 gram(s) (2½oz) butter, melted and cooled, plus extra for greasing
• 100 gram(s) (3½oz) plain flour
• 1 teaspoon(s) baking powder
• 4 medium eggs
• 125 gram(s) caster sugar
• 1 tablespoon(s) Camp Chicory & Coffee Essence
• 75 gram(s) walnuts, toasted, cooled and finely chopped
• For the decoration
• 50 gram(s) walnuts
• 1 tablespoon(s) granulated sugar
• Quarter teaspoon(s) ground cinnamon
• For the icing
• 200 gram(s) good quality white chocolate, such as Green & Black's
• 4 teaspoon(s) Camp Chicory & Coffee Essence
• 2  x 250g tubs mascarpone
• Fresh unsprayed violets to decorate

Method

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. 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. 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. 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. 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. 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.

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