Method
-
1
Preheat oven to 180°C/gas mark 4. Using 2 x 8 inch (20cm) sandwich tins grease the whole inside with some butter and line the bottom with some baking paper
-
2
Cream the butter and sugar together until light and fluffy
-
3
Slowly add the beaten eggs, with a tablespoon of flour each time to stop it curdling, and beat well between each addition of egg and flour
-
4
Add any remaining flour along with the walnuts and mix well. Mix the coffee with 1tbsp boiling water and add to the mixture.
-
5
Divide the cake mixture between the two sandwich tins and bake for 20–25 minutes, or until well risen and a dark golden brown. Remove from the oven and allow to cool for 2 minutes before turning the cakes out onto a wire rack
-
6
Whilst the cakes are cooling, make the coffee buttercream. Beat the butter together with the icing sugar until pale and fluffy. Mix the coffee with 1tbsp of boiling water to make a paste and add with the chopped walnuts. Mix well again and allow to firm up in the fridge for 15–20 minutes
-
7
When the cakes are completely cold, sandwich them together with half of the coffee buttercream. Spread the rest of the buttercream over the top of the cake and decorate with the walnut halves