Coffee & Walnut Cake

Ingredients

For the sponge:
• 50g walnuts
• 200g butter, softened
• 200g caster sugar
• 200g plain flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 4 tsp coffee, dissolved in 2 tbsp hot water
• 4 large eggs
For the frosting:
• 150g butter, softened
• 250g icing sugar
• 2 tsp coffee, dissolved in 1 tbsp hot water
• walnut halves to decorate

Instructions

1. Preheat the oven to 180°C and grease two 8 inch cake tins. Blitz the walnuts in a food processor or crush by hand, and mix with the sugar. Cream the butter and sugar/walnuts together until light and fluffy.
2. Beat the eggs and gently fold into the butter/sugar mix, along with the flour, baking powder, bicarbonate of soda and coffee. Divide the mixture equally between the two cake tins and bake for 25-30 minutes. Once baked, remove and allow to cool on a rack.
3. Once the cakes have cooled, cream the butter and icing sugar until pale and fluffy. Add the coffee and mix. If the icing is too thick, add a little milk, 1 tbsp at a time, making sure not to let the icing get too runny.
4. Place one sponge upside down and spread a little less than half of the icing on the flat side. Place the other sponge on top (so that the two flat sides meet) then spread the remaining icing on top. Decorate with walnut halves and some piped icing if you’re feeling fancy!