Coffee & walnut cake difficulty ** #77

Cuts into 10

Preparing time: 25 minutes 

Cooking time: 25 minutes 

Ingredients:

• 1 tablespoon instant espresso powder 
• 1 tablespoon boiling water 
• 175 g slightly salted butter, softened 
• 175 g golden caster sugar
• 3 eggs 
• 175 g self-raising flour 
• 1 teaspoon baking powder 
• 50 walnuts, finely chopped, plus extra walnut halves to decorate 

For the buttercream 

• 1 teaspoon instant espresso powder
• 2 teaspoons boiling water 
• 100 g unsalted butter, softened 
• 150 g golden icing sugar 

1. Dissolve the coffee in the measurement water 
2. Beat together the butter, sugar, eggs, flour and baking powder in a bowl until pale and creamy 
3. Beat in the coffee and chopped walnuts 
4. Divide the mixture evenly between 2 greased, base-lined and floured 18 cm sandwich tins and level surface 
5. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 25 minutes or until firm to the touch 
6. Loosen the edges, turn out on to a wire rack and peel off the lining paper 
7. Leave to cool 
8. Make the buttercream 
9. Dissolve the coffee in the measurement water 
10. Beat together the butter, icing sugar and coffee in a bowl until smooth and creamy 
11. Use half the buttercream to sandwich the cakes together, then spread the remaining buttercream over the top and decorate with the walnut halves. 
12. Enjoy! :-)