Coffee and Walnut Cake

So once again I have never made coffee and walnut cake before.  I was asked by my mum to make a cake for her colleague at work as a birthday cake so what more of an excuse did I need!

Ingredients for the sponge:                                   

50g walnut pieces

225g caster sugar

225g soft unsalted butter   

200g plain flour

4 tsp instant espresso powder

2 ½ tsp baking powder

½ tsp bicarbonate of soda

4 eggs

1-2 x 15ml tbl milk

Pre heat the oven to 180 degrees; butter the two sandwich tins and line with baking parchment.  Place the sugar and walnut pieces into the food processor and mix until it becomes a fine nutty powder.  Add the butter, flour, espresso powder, baking powder, bicarbonate of soda and eggs and wiz to a smooth paste.  Add the milk by pouring down the funnel with the motor running which should loosen the mixture.

Divide the mixture between the two sandwich tins and bake in the oven for 25 minutes until the sponge has risen and the tops feel springy.   Cool the cakes in their tins for approximately five minutes then remove to a wire rack.  Gently peel off the baking parchment. 

Ingredients for the butter cream frosting:

350g icing sugar

175g soft unsalted butter

2 ½ tsps instant espresso powder dissolved in 15ml boiling water

25g walnut halves to decorate

Whilst the cakes are cooling you can begin to make the butter cream; place the icing sugar and butter in the food processor and wiz until smooth.

Dissolve the espresso powder in the boiling water and add to the icing mixture while still hot and blend. 

Place one half of the cake onto a plate, spread half of the icing mixture on top and spread evenly.  Place the other cake on top and place the rest of the butter cream on top.  Decorate with walnut halves.