Austrian Coffee and Walnut Cake with Coffee Cream
"This is unashamedly rich and luscious. Firstly, coffee and walnuts have a great affinity; secondly, so do coffee and creaminess; and thirdly, because the cake is soaked in coffee syrup, it's also meltingly moist...."
INGREDIENTS
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1½ level tablespoons instant coffee mixed with 2 tablespoons boiling water
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3 oz (75 g) walnut halves
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6 oz (175 g) self-raising flour
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1½ level teaspoons baking powder
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6 oz (175 g) softened butter
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6 oz (175 g) golden caster sugar
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3 large eggs at room temperature
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1 level tablespoon instant espresso coffee powder
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2 oz (50 g) demerara sugar
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1 level tablespoon instant espresso coffee powder
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1 rounded tablespoon golden caster sugar
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10 walnut halves, reserved from the sponge cake
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9 oz (250 g) mascarpone
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7 fl oz (200 ml) 8 per cent fat fromage frais
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