Coffee Walnut Cake

Coffee Walnut Cake

Ingredients:

Sponge:

Butter 125 grams

Caster sugar 125 grams

Eggs 2

Self-raising flour 125 grams

Baking powder 1 teaspoon

Coffee 2 tablespoons (dissolved it in 100ml water)

Walnuts 100 grams

Icing:

Butter 200 grams

Icing sugar 250 grams

Direction:

Sponge:

Heat the oven to 170C/fan 150C/fan 3. Line a deep 18cm spring form cake tin. Beat the butter and sugar together with electric beaters and then beat in the eggs, flour and baking powder. Beat in 1 tbsp of the coffee mixture and then add up to another tbsp little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing.

Stir in half the walnuts; shatter them in half as you drop them into the bowl. Spoon into the tin, level the top and bake for 30-40 minutes. Cool.

Icing:

To make the icing, beat the butter until soft and then beat in 200g icing sugar followed by the remaining coffee mixture, little by little. Stop when you have a depth of color and flavor that you like. If the icing looks a little soft, beat in extra icing sugar.

Cut the cake into two slices horizontally and then sandwich the layers together with some of the icing, you need a reasonably thick layer. Ice the top of the cake with the rest of the icing and decorate with the rest of the walnuts.