Classic coffee and walnut cake

Name: Classic coffee and walnut cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 175 g essential Waitrose Salted Dairy Butter, at room temperature; 175 g golden caster sugar; 3 Waitrose British Blacktail Free Range large Eggs, beaten; 2 tbsp cooled strong coffee; 175 g self-raising flour; 1 tsp baking powder; 100 g Waitrose Walnut Halves, 6 reserved for decoration and the rest roughly chopped

Some classic recipes you just can't beat - and this is one of those recipes. Topped with delicious coffee-infused frosting, it's the perfect cake for birthdays, or simply while catching up with friends and family.

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Serves12
CourseCake
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

175g essential Waitrose Salted Dairy Butter, at room temperature
175g golden caster sugar
3 Waitrose British Blacktail Free Range large Eggs, beaten
2 tbsp cooled strong coffee
175g self-raising flour
1 tsp baking powder
100g Waitrose Walnut Halves, 6 reserved for decoration and the rest roughly chopped

For the frosting:

200g essential Waitrose Salted Dairy Butter, at room temperature
400g icing sugar
2 tbsp strong black coffee, cooled

Method

Preheat the oven to 180°C, gas mark 4. Grease and line 2 x 20cm loose-bottomed cake tins.
Using an electric hand whisk, beat the butter and sugar until light and fluffy. Gradually whisk in the eggs, then coffee, until well blended.
Sift over the flour and baking powder and gently fold into the mixture with the chopped walnuts. Divide between the 2 cake tins, level off the surface and bake for 20–25 minutes until just set. Turn the cakes out onto a wire rack and leave to cool completely.
Meanwhile, to make the frosting, beat the butter until soft and pale then gradually beat in the sugar followed by the coffee.
Spread the top of one cake with a third of the frosting then place the second cake on top. Smooth the remaining frosting around the sides and top of the cake. Decorate with the reserved walnut halves.