Delia Smith Coffee And Walnut Cake Recipe

This rich Delia Smith Coffee and Walnut Cake is made with self-raising flour, creamy spreadable butter, golden caster sugar, instant espresso powder, and chopped walnuts. The result is a moist, nutty sponge cake layered with a smooth, sophisticated mascarpone coffee filling. It creates a comforting dessert that perfectly balances sweet notes with deep, roasted coffee flavors. This recipe is perfect for an afternoon tea or a birthday celebration and makes enough servings for 8 to 10 people.

Jump to Recipe

Delia Smith Coffee and Walnut Cake Ingredients

For the Cake Sponge:

• 115g self-raising flour
• 1 level teaspoon baking powder
• 115g spreadable butter
• 2 large eggs
• 115g golden caster sugar
• 1 rounded tablespoon instant espresso coffee powder
• 50g walnuts, very finely chopped

For the Filling and Topping:

• 250g mascarpone cheese
• 1 rounded dessert spoon instant espresso coffee powder
• 1 tablespoon golden caster sugar
• 1-2 tablespoons milk
• 8 walnut halves (for decoration)

How To Make Delia Smith Coffee and Walnut Cake

1. Prepare the dry ingredients: Preheat your oven to 350°F (180°C). Sift the self-raising flour and baking powder into a large mixing bowl. Hold the sieve high above the bowl to let air get into the flour as it falls.
2. Mix the batter: Add the spreadable butter, eggs, golden caster sugar, and the tablespoon of instant espresso powder to the bowl. Using an electric hand whisk, mix everything together until you have a smooth, creamy consistency. This should take about 1 minute.
3. Add the nuts: Take a tablespoon and gently fold the finely chopped walnuts into the cake mixture until they are evenly distributed.
4. Bake the cakes: Divide the mixture evenly between two prepared cake tins. Smooth the tops using the back of a spoon. Bake near the center of the oven for about 25 minutes.
5. Check for doneness: The sponges are cooked when you press lightly on the center with your little finger and the cake springs back. Remove them from the oven.
6. Cool the cakes: Let the cakes sit for 30 seconds, then run a palette knife around the edges to loosen them. Turn them out onto a wire cooling tray and peel off the lining paper. Flip them over so the tops are facing up (this prevents sticking) and let them cool completely.
7. Make the filling: While the cakes cool, combine the mascarpone, dessert spoon of coffee powder, and sugar in a small bowl. Add 1 tablespoon of milk and mix to a smooth, spreadable consistency. If it is too thick, add a little more milk.
8. Assemble the cake: Once the cakes are cold, spread half of the mascarpone filling over one sponge. Place the second sponge on top like a sandwich. Spread the remaining filling over the top, creating a swirling pattern with your knife.
9. Decorate: Finish the cake by placing the walnut halves in a circle near the edge of the cake.

Recipe Tips

• Air the Flour: When sifting the flour, holding the sieve high is crucial. It introduces air into the mixture, which helps make the sponge light and fluffy.
• Don’t Overmix: When using the electric whisk, stop as soon as the mixture is smooth (about 1 minute). Overmixing can knock the air out and make the cake tough.
• The Spring-Back Test: Visual color isn’t always enough to tell if a cake is done. The “spring-back” test—where the indentation from your finger disappears immediately—is the most reliable way to ensure the center is cooked.
• Adjusting the Filling: Mascarpone cheese can vary in texture. Add the milk slowly. You want a texture that spreads easily like frosting, not a runny liquid.

What To Serve Delia Smith Coffee and Walnut Cake

This cake is the ultimate companion for a hot beverage. Serve a slice with a freshly brewed cup of black coffee to highlight the espresso notes, or a cup of Earl Grey tea for a lighter contrast.

If you want to serve this as a dessert after dinner, it pairs beautifully with a scoop of vanilla bean ice cream. The cold, melting cream balances the nutty texture of the sponge. You can also serve it with fresh berries, such as raspberries, to add a tart freshness that cuts through the richness of the mascarpone.

How To Store Delia Smith Coffee and Walnut Cake Leftovers

• Refrigerate: Because this cake uses fresh mascarpone cheese in the filling, it must be kept cool. Store the cake in a polythene box or an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
• Freeze: You can freeze the sponge cakes before you frost them. Wrap the cooled sponges tightly in plastic wrap and freeze for up to 1 month. Defrost fully before making the filling and assembling.

Delia Smith Coffee and Walnut Cake Nutrition Facts

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 5g

Frequently Asked Questions

• Can I use regular instant coffee instead of espresso powder? Yes, you can use regular instant coffee granules. However, espresso powder has a much finer texture and stronger flavor. If using granules, you might want to dissolve them in a tiny teaspoon of hot water first to avoid grainy bits in the sponge.
• Why do I need to keep this cake in the fridge? Unlike a buttercream cake, this recipe uses mascarpone, which is a soft Italian cheese. Dairy products like mascarpone can spoil if left at room temperature for too long, so refrigeration is necessary for safety and freshness.
• Can I make this cake by hand without an electric whisk? Yes, you can. It will just take a bit more “elbow grease.” Make sure your butter is very soft, and beat the mixture vigorously with a wooden spoon until it is pale and creamy to ensure enough air is incorporated.

Try More Recipes:

• Delia Smith Banana Cake Recipe
• Delia Smith Christmas Pudding Recipe
• Delia Smith Chocolate Trifle Recipe