Coffee and cardamom layer cake

Serves 8-10

2 Tbsp instant coffee, I used freeze dried instant coffee

1 cup walnut halves

225g butter, softened

1 ½ cups well-packed soft brown sugar

4 large eggs, lightly beaten

2 cups plain flour, sifted with a pinch of salt

3 tsp baking powder

½ tsp ground cardamom

ICING

2 Tbsp instant coffee 170g butter, softened 3 cups icing sugar, sifted ¼ cup mascarpone

TOPPING OPTIONS

A few pieces of crystallised ginger, sliced

A few chocolate-coated coffee beans

1 Heat the oven to 180C. Grease and line the base of 2 x 20cm cake tins. Sprinkle sides with caster sugar, then with a little flour. Tap on the bench to remove excess.

2 Mix the instant coffee with 2 tablespoons boiling water and leave to cool. Place the walnuts on an oven tray and place in the oven to toast, about 5 minutes. Remove from oven, keep 5-6 walnuts aside for topping the cake and roughly chop the remainder.

3 Beat the butter and sugar together until light and creamy. This step is important, to beat as much air into the mixture as you can. Add the lightly beaten eggs, in three batches. If mixture begins to curdle, add 1 tablespoon of the measured flour. 4 Remove bowl from the mixer and sift in the flour, baking powder and ground cardamom. Carefully fold in with the coffee and walnuts. 5 Divide the mixture between the tins, place in the oven and bake for 20-25 minutes until well-risen. They will start to smell cooked but don’t be tempted to open the oven door and check before 20 minutes as they will sink. Remove from the oven and allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

6 Make the icing: mix the instant coffee with 1 tablespoon boiling water and set aside to cool.

7 Beat the butter until soft and creamy, then add the icing sugar and coffee. Mix through the mascarpone.

8 To finish, place one cake on a cake plate and spread with half of the icing. Place the remaining cake on top and spread over the remaining icing. Decorate with the reserved walnuts and with the topping options, if desired.

TIPS

Have eggs at room temperature — warm ingredients hold more air for a lighter cake.

Scrape down the sides of the mixing bowl from time to time when creaming the butter and sugar to make sure all is incorporated.

Sandwich cake bases together when assembling.