Coffee and Walnut Cake with Mascarpone Icing

Cake Preparation 1. Preheat the oven to 180°C and grease two 20cm round cake tins. 2. In a large bowl, cream the butter and sugar until light and fluffy. 3. Beat in the eggs one at a time, adding a spoonful of flour with each egg. 4. Fold in the remaining flour, baking powder, coffee granules, and chopped walnuts. 5. Divide the batter between the cake tins and smooth the tops.

Baking 6. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean. 7. Allow the cakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

Mascarpone Icing 8. In a bowl, mix the mascarpone with the icing sugar and coffee liqueur until smooth. 9. Spread half of the icing on one cake, then sandwich with the second cake. 10. Spread the remaining icing on top of the cake and sprinkle with chopped walnuts.