Coffee & walnut cake
225g caster sugar
50ml strong expresso coffee
225g self raising flour
Butter cream topping
200g icing sugar
50 ml strong expresso coffee
12 walnut halves to decorate
Preheat oven to 180C. Line 2 x 8 inch cake tins with grease proof paper.
Cream together the butter and caster sugar until light and pale. Add the eggs one at a time, beating well, if you find your mixture has curdled add a spoonful of flour . Add the coffee and mix well and finally add the flour and walnuts.
Spoon the mixture evenly between the cake tins. Bake for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool.
Butter icing – beat the butter and icing sugar together until pale and light. Add the coffee and mix well.
Spread over the top of each cake and then place one on top of the other. Decorate with walnut halves.