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250 g soft butter
250 ml strong black coffee, 60 ml coffee granules dissolved in 250 ml boiling water
250 g self raising flour
250 g castor sugar
2.5 ml baking powder
4 large eggs
5 ml vanilla essence
100 g walnuts; 25 g roughly chopped, with the rest finely chopped
100 g icing sugar
250 g LANCEWOOD® Mascarpone or 230 g LANCEWOOD® Medium Fat Plain Cream Cheese
Preheat the oven to 180°C. Grease and line 2 x 20 cm in diameter cake pans.
Set aside 30 ml of the coffee to use in the icing.
Beat the butter, 125 ml of the coffee, self raising flour, castor sugar, baking powder, eggs and vanilla essence together until smooth and free of lumps. Fold in the walnuts.
Divide the mixture between the prepared pans. Bake for 20 – 25 minutes or until a skewer inserted comes out clean.
Drizzle with the remaining coffee. Cool in the pans and turn out onto a wire rack.
Beat the icing sugar and mascarpone or cream cheese together until smooth.
Fold the reserved coffee into the mixture.
Spread half of the icing on the one cake. Place the other cake on top and spread with the remaining icing.
Sprinkle the reserved walnuts over and enjoy!
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