Walnut Coffee Layer Cake

Instructions

1. Preheat oven to 180°C and grease and line the bottom of a 20cm round, loose bottom, cake tin.
2. Dissolve one tablespoon of coffee granules in 1 tbs of boiling water.
3. In a large bowl, combine flour, baking powder, almond meal, chopped walnuts, salt, CSR Muscovado Sugar and CSR Raw Caster Sugar.
4. Make a well in the middle of the dry ingredients, add the eggs, yoghurt, oil (use walnut oil if you can, as it adds walnut flavour) and coffee mix, folding lightly together with a large metal spoon until smooth.
5. Transfer the batter to the lined cake tin. Smooth the top slightly, cover with baking paper and bake for 40-45 mins or until a metal skewer comes out clean when inserted in the centre of the cake.
6. Cool the cake for a short while, then turn it out onto a cake rack and remove the paper. Cool completely.
7. for the mascarpone coffee filling
   Dissolve the coffee in 2-3 tsp of boiling water.
8. In a medium bowl, add the mascarpone, CSR Pure Icing Sugar and vanilla, stir until smooth. Stir in the dissolved coffee, mixing until smooth. Cover and chill until ready to use.
9. for the icing
   Dissolve the coffee in 1-2 tsp of boiling water. Add it to a medium bowl, along with the CSR Soft Icing Mixture and just enough cold water to make a thick smooth icing (1-2 tbs).
10. Cut the cake horizontally, into three layers. Place the base on a serving plate and spread with the coffee mascarpone filling. Repeat with the remaining layers.
11. Spread the icing evenly over the top and sprinkle with chopped walnuts, allow to set and then serve or refrigerate until required.

• Servings : 10-12
• Ready in : 75 Minutes
• Ingredient : CSR Dark Muscovado Sugar, CSR Pure Icing Sugar, CSR Raw Caster Sugar, CSR Soft Icing Mixture