• 250g pack softened butter, plus extra for the tins
• 100ml strong black coffee (made with Dark Roast Powder 250g – Kawah Coffee (kawah-rwanda.com) ), cooled
• 280g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 1 tsp vanilla extract
• 85g walnut, 2 tbsp roughly chopped, the rest finely chopped

For the filling

• 100g icing sugar, sifted, plus a little extra for dusting
• 150ml double cream
• 100g mascarpone, at room temperature

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm cake tins with baking paper.
2. Cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract.
3. Sift in the flour and fold in gently until the mixture is well combined.
4. Fold in the chopped walnuts and ground coffee, and then add the milk to loosen the mixture slightly.
5. Divide the mixture evenly between the two cake tins and smooth the tops with a spatula.
6. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean.
7. Leave the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

For the icing:

1. Cream the softened butter until pale and fluffy.
2. Gradually sift in the icing sugar and continue to beat until the mixture is smooth.
3. Fold in the ground coffee and chopped walnuts.
4. Spread half of the icing over one of the cooled cakes, then sandwich the second cake on top.
5. Use the remaining icing to cover the top of the cake.
6. Serve the cake with a cup of freshly brewed Kawah coffee for the perfect pairing.

This coffee and walnut cake recipe is a delicious way to incorporate Kawah coffee into your baking. The ground coffee adds a rich, deep flavour that complements the nutty crunch of the walnuts perfectly. It’s the perfect treat to enjoy alongside a cup of Kawah coffee – a match made in heaven!