While not quite as big as it used to be, afternoon tea is still a "thing" in England. We like our mid-afternoon cup of tea served with a slice of cake. As my Granny used to say "it's that essential little afternoon pick-me-up, how else are we expected to make it to dinnertime?" This rich, moist sponge cake is made extra sumptuous with mascarpone frosting - the perfect addition to afternoon tea. Ingredients 250g pack softened butter, plus extra for the tins 100ml strong black coffee (made with 2 tbsp coffee granules), cooled 280g self-raising flour 250g golden caster sugar ½ tsp baking powder 4 eggs 1 tsp vanilla extract 85g walnuts, 2 tbsp roughly chopped, the rest finely chopped For the filling 100g icing sugar, sifted, plus a little extra for dusting 150ml double cream 100g mascarpone, at room temperature Method 1. Heat oven to 180C/160C fan/gas 4. 2. Butter 2 x 20cm round cake tins and line with baking parchment. 3. Set aside 1 tbsp of the coffee for the filling. 4. Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. 5. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. 6. Scatter the roughly chopped walnuts over one of the cakes. 7. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. 8. Drizzle the plain cake with the remaining coffee. 9. Cool the cakes in the tins. Meanwhile, make the filling: 10. Beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. 11. Spread icing over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.