ingredientsFor the cake:
175g butter or margarine
175g caster sugar
175g self-raising flour
1½ tsp baking powder
2 tsp instant coffee
100g chopped walnuts
1 tbsp milk
For the coffee icing:
100g butter softened
200g (7oz) icing sugar
2tbsp hot, strong black coffee
preparationPreheat oven to 180°C/160°C fan/350°F/gas mark 4.
Dissolve the coffee in 1 tsp hot water and allow to cool slightly.
Cream together the butter and sugar until soft and fluffy. I like to use a food processor or stand mixer to make this cake, but you can make by hand.
Crack the eggs into a mug one at a time and whisk with a fork.
Add the eggs to the butter mixture with the flour and baking powder.
Add the dissolved coffee mixture and 1 tbsp milk to the mixture and mix well until smooth.
Stir in the walnuts by hand, until evenly distributed.
Spoon into two greased and lined 20cm/8" cake tins.
Bake for 25-30 minutes until the top of the cake springs back when touched, and a knife is clean when you put it in the cake.
Cool on a wire rack.
To make the topping:
Tip the icing sugar, butter and coffee into a bowl and beat until light and fluffy.