For the cake:
- 2tbsp instant coffee dissolved in a tablespoon of boiling water
- 75g walnuts, toasted in dry pan and roughly chopped
- 225g butter, at room temperature
- 225g soft, light-brown sugar
- 4 eggs, beaten together
- 225g plain flour
- 3tsp baking powder
- 1/4tsp salt
- Milk, optional
For the buttercream and topping:
- 2tbsp instant coffee dissolved in a tablespoon of boiling water
- 165g butter, at room temperature
- 425g icing sugar
- 1/4tsp salt
- 4tbsp double cream
- 25g halved walnuts, toasted in a dry pan
Method:Heat the oven to 180C/160C fan/350F and grease and line the bases of 2 x 20cm(8 inch) sandwich tins.
Beat the butter and sugar together until really light and fluffy.
With the mixer still running, pour in the egg mix very gradually, scraping down the sides of the mixer as necessary.
Add in the coffee and mix again.Once incorporated, mix the flour, baking powder, salt and walnuts together and add to the wet mix.Gently fold until fully combined.
The batter should fall, reluctantly, from a spoon; if not, add a little milk to loosen it. Divide between the 2 tins, and bake for about 25 minutes until well risen. Allow to cool for 10 minutes in the tins, then put on a wire rack to cool completely. Meanwhile, mix the 2tbsp coffee for the icing with 1tbsp boiling water and allow to cool.
Once the cakes have cooled, make the icing. Beat the butter until soft, then sift in the sugar and salt and add the cooled coffee and cream. Stir together until evenly combined. Top one cake with a little less than half the icing, spreading it more thickly in a ring around the edge, and then place the other cake on top. Spoon the remaining icing on the top, and arrange the walnuts in a pleasing pattern.