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Coffee and Walnut Cake

Coffee and Walnut Cake

Ingredients Cake
225g/8oz butter at room temperature, plus extra for greasing
225g/8oz caster sugar
4 eggs
50ml strong espresso coffee
225g/8oz self-raising flour
75g/2½oz walnuts

Ingredients Cake butter cream topping:
25g/4½oz butter
200g/7oz icing sugar
50ml strong espresso coffee
12 walnut halves, to decorate

Preheat the oven to180oC/350F/Gas 4. Put the butter and sugar in a large bowl and beat together until pale and fluffy. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg. Add the espresso to the mixture and stir well. Sift the flour into the butter mixture plus add the walnuts and stir well to completely combine.

Spoon the cake mixture into two lined and greased 20cm/8in cake tins. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is goldenbrown.

Remove the cakes from the oven and leave to cool on a wire rack.

For the butter cream topping, beat the butter and icing sugar together in a small bowl until pale and light. Add the espresso and mix well.

Spread the butter cream over the top of each cake. If you want you can place both on top of each other to make a layered cake.

Decorate the top of the cake with the walnut halves and serve in generous slices.

Serves 8 to 10

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