Cake Tins

Before you start

Brush with oil 2 x 20cm (8 inch) sandwich cake tins and line the bottoms with greaseproof paper

Oven preheated to 180^oc (gas mark 4)

What you will need

250g of room temperature butter
250g unrefined light soft brown sugar
4 beaten eggs at room temperature
300g sifted Self Raising flour
100ml of cold very strong black coffee (instant coffee powder is ideal for this)

For the frosting

2 x 250g tubs of mascarpone cheese
3 tablespoons of unrefined light brown sugar (or to taste)
50g of roasted walnuts chopped medium fine

Method for the cake

1) In a food mixer cream together the room temperature butter and light brown sugar until light and fluffy, then add the beaten eggs a little at a time whilst still beating

2) Fold in the sifted flour and then mix in your cooled strong black coffee

3) Divide the mixture between your two greased and lined sandwich tins and then bake for approximately half an hour or until a skewer placed in the centre of the cakes comes out free and clean of cake mix. Allow the cakes to complete cool on a wire rack

Frosting

Beat together the mascarpone cheese and sugar until smooth and then the choice is yours. You can either fill just the middle and top of your cake. Or you can do that and frost the sides as well. The choice is yours

Finally take your chopped walnuts and sprinkle over the top of your cake. If you would like a homemade look just like grandma used to make then instead of chopping the walnuts place walnut halves over either the top edge or all over the top of your cake (you will probably need more walnuts for this option)

Enjoy!