Coffee & walnut cake

1. Preheat the oven to 180ºC, gas mark 4. Grease 2x18cm round tins and line with baking parchment. Cream together the butter and sugar until pale and fluffy – this will take about 4-5 minutes using electric beaters. Beat in the eggs, one at a time.

2. In a separate bowl, combine the flour and baking powder. Add this gradually into the butter and egg mixture, followed by the coffee, until a thick batter forms. Stir in the milk to loosen it slightly, if needed.

3. Divide the mixture evenly between the tins and smooth the tops. Bake for 20-25 minutes, or until the cakes are risen, golden and a skewer inserted into the centre comes out clean. Allow to cool briefly in the tins,
then transfer to a wire rack to cool completely.

4. For the icing, beat the butter and icing sugar together using electric beaters until light and creamy. Add the coffee and beat for a few more minutes. Use a palette knife to spread half the icing in the middle of the cake and half on top. Arrange the walnuts on top before serving. It will keep in a tin for up to 3 days, but is best eaten on the day it is made.