Che’s Cashew & Coffee Cream Cake

Che's Cashew & Coffee Cream Cake



yield : 12


  • 270 g flour
  • 1 envelope(s) baking powder (14g)
  • 270 g brown sugar, 200g is enough usually
  • 5 medium eggs
  • 270 g butter, sweet (or margerine)
  • 180 g cashew nuts, toasted
  • 100 ml espresso coffee, strong and cooled
  • 100 ml coffee liqueur, e.g. Kahlua to taste
  • 350 g double cream, whipped
  • 350 g mascarpone, at room temperature


Directions to make the  the Che’s Cashew & Coffee Cream Cake

Preheat oven to 180ºC normal / 160° circulating air.Sift flour and baking powder, mix dry ingredients in a bowl. Add eggs and butter, whisk well. Add cashew nuts (keeping a few for decoration) and 50ml espresso coffee, mix well.

Divide among two greased, lined 26cm cake tins; bake them for 35-40 minutes. Sprinkle coffee liqueur over each cake while hot. Whisk together the cream, mascarpone and remaining espresso coffee.

Spread one third of the coffee cream over one cake; top with the other. Spread the remaining coffee cream over the top of the cake and decorate with the remaining cashews.

You do not necessarily need to bake in 2 tins. Bake one, allow to cool, and divide horizontally in 2, using a crossed-over thread or wire.