6oz/175g unsalted butter 6oz/175g caster sugar 3 eggs 6oz/175g SR flour 2 Tbs. coffee granules dissolved in 1 Tbs. hot water 2oz/50g chopped walnuts For the butter cream: 8oz/225g unsalted butter 12oz/350g sifted icing sugar 2 Tbs. coffee granules dissolved in 1 Tbs. hot water For the decoration: 10 walnut halves 8 coffee beans
Instructions
1) Beat the butter and sugar together until the mixture turns light and fluffy. Gradually beat in the eggs alternately with tablespoons of sifted self-raising flour. Carefully fold in remaining flour. Stir in coffee and chopped walnuts.
2) Divide the mixture between two 7in/18cm greased and lined baking tins. Smooth over tops.
3) Bake in a pre-heated oven 350F, 180C for 30 minutes or until well risen and firm to the touch. Leave to cool for 5 minutes, then turn out on to a wire rack. Carefully remove lining paper.
4) Next make the butter cream. Beat butter until soft, then sift in icing sugar and beat smooth. Beat in coffee. Use half the mixture to spread between the two cakes to fill them. Sandwich together. Spread remaining cream over the top. Decorate top with halved walnuts and coffee beans.
