Coffee cake

Ingredients (12)

• unsalted butter200 g
• caster sugar200 g
• eggs4
• self-raising flour200 g
• baking powder1 tsp
• instant coffee2 tbsp
• hot water100 ml
• walnuts100 g
• unsalted butter200 g
• icing sugar300 g
• reserved coffee mixture2 tbsp
• walnut halves50 g

Method

1. 1

   Preheat the oven to 170°C (150°C fan/Gas Mark 3).

2. 2

   Grease and line a 20 cm (8-inch) deep loose-bottomed or springform cake tin.

3. 3

   Dissolve the instant coffee in the hot water and allow it to cool slightly.

4. 4

   Beat the butter and caster sugar together until pale and fluffy.

5. 5

   Add the eggs one at a time, beating well after each addition.

6. 6

   Fold in the self-raising flour and baking powder until just combined.

7. 7

   Add 1 tablespoon of the cooled coffee mixture and mix well.

8. 8

   If required, add another tablespoon of coffee mixture until the batter drops easily from a spoon.

9. 9

   Fold in 50 g of the chopped walnuts.

10. 10

    Pour the batter into the prepared cake tin and level the surface.

11. 11

    Bake for approximately 40 minutes, or until a skewer inserted into the centre comes out clean.

12. 12

    Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool completely.

13. 13

    Beat the softened butter until smooth and creamy.

14. 14

    Gradually add the sifted icing sugar and continue beating until light and fluffy.

15. 15

    Slowly add the remaining coffee mixture until the desired flavour and consistency are reached.

16. 16

    If the buttercream becomes too soft, add a little extra icing sugar.

17. 17

    Once the cake has cooled completely, slice it horizontally into three even layers.

18. 18

    Spread a generous layer of coffee buttercream between each cake layer.

19. 19

    Cover the top of the cake with the remaining buttercream.

20. 20

    Decorate with the remaining walnut halves or chopped walnuts.