Coffee & Walnut Cake recipe

Cake ingredients

335g butter

335g caster sugar

5 eggs

75ml espresso


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335g self raising flour

1 half tsp baking powder

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110g freshly blitzed walnuts

Butter icing ingredients

185g butter

300g icing sugar

50ml espresso

Method

1. Cream caster sugar and butter until soft

2. Slowly add eggs

3. Sift in Flour with baking powder

4. Stir in espresso & walnuts

5. Spoon into 2 greased and lined 10”cake tins

6. Bake at 180ºC (170 fan) / gas mark 4 for 20 -25 minutes.

The cake is ready if when you press in the centre gently it springs back.

For the icing

Cream together butter, icing sugar and espresso

Ice the middle and top of the cooled cake. Decorate with extra walnuts.

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