Marcellina in Cucina welcomes 2011! This is going to be a great year! I haven’t made any New Year’s resolutions as I usually do but I know I don’t need to. I have many goals that I know will be achieved this year. Have you made a New Year’s resolution? If you have, I really hope it works for you. Goals and ambitions are what motivates us to be better people.
Here in Australia we are in holiday mode. This is our summer holidays. School is out for at least 6 weeks. Families take annual vacations. I am busy in the kitchen making my cannoli cake recipe. Factories and workshops take annual leave so not much can be done on the work front. Australia slows down a little and enjoys the sun, sea and surf.
It’s times like this that we might have an impromtu get together to share a meal maybe a glass of wine or a icy cold beer. I still like to bake but something simple and delicious. This cake ticks all the boxes. I particularly love the topping of Amaretto flavoured mascarpone. So easy!
Coffee, Walnut and Amaretto Cake
1 cup (100g) walnuts
¼ cup (20g) ground espresso coffee
¾ cup (165g) caster sugar
¼ cup (60ml) Amaretto
¾ cup (110g) self raising flour
1 tablespoon cocoa powder
½ teaspoon baking powder
2 tablespoons Amaretto, extra
extra walnuts and/or coffee beans to decorate
Heat the over 180C. Grease a 20cm round pan and line the base with baking paper.
Process the walnuts and the coffee until finely ground.
Beat the butter and sugar until pale and creamy. Beat in the eggs one at a time. Beat in the Amaretto. Mix in the walnut and coffee mixture. Sift together the flour, cocoa and baking powder. Add to the butter mixture and mix until just combined.
Spoon into prepare pan. Bake for 35-40 minutes. Remove from the oven and drizzle over 1 tablespoon Amaretto. Cool in pan. When cool remove from pan and place on serving plate. Mix remaining Amaretto with mascarpone and spread over the top of the cake. Decorate as desired. Chill the cake for 30 minutes before serving.