|Butter||250 Gram, softened (1 Pack)|
|Soft light brown sugar||10 1⁄2 Ounce (250 Gram / 9 Ounce Plus 3 Tablespoon)|
|Self raising flour||10 Ounce (300 Gram)|
|Eggs||4 , beaten|
|Walnuts||2 Ounce, toasted and finely chopped using a food processor (50 Gram)|
|Strong coffee||7 Fluid Ounce, cooled (200 Milliliter, Made Fresh / With Instant)|
|Mascarpone||500 Gram (1 Tub)|
|Soft light brown sugar||2 Tablespoon|
|Cocoa powder/Drinking chocolate||1 Tablespoon (For Decoration)|
1. Heat oven to 180C / 160C fan / gas 4. Butter 2 x 20 cm sandwich tins and line the bottom of each tin with greaseproof paper. Beat the butter and sugar together with electric beaters until pale and creamy. Add the flour and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins, then bake for 25-30 mins or until golden and well risen.
2. Leave the cakes in their tins for 5 mins before turning out onto a wire rack. Remove greaseproof paper. Sweeten the remaining coffee with the extra sugar, sprinkle 4 tbsp over the sponges, then leave aside to cool completely.
3. Meanwhile, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a light dusting of cocoa powder or drinking chocolate. Keep covered, in the fridge for 2-3 days.