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Preparation Time: 20 minutes
Cooking time: 30 minutes
Serves: 8
No nutritional facts are available
Ingredients
For the sponge:
- 225g (8oz) unsalted butter, softened, plus extra for greasing
- 225g (8oz) caster sugar
- 4 eggs, beaten
- 50ml (1¾fl oz) strong espresso coffee
- 225g (8oz) self-raising flour
- 75g (2½oz) walnuts, crushed but not fine
For the buttercream topping
- 125g (4½oz) unsalted butter
- 200g (7oz) icing sugar
- 50ml (2fl oz) strong espresso coffee
- 12 walnut halves, to decorate
- 2 x 20cm/8in round cake tins - lined and greased
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. In a bowl, beat the butter and sugar together until very light and pale.
3. Gradually add the eggs, incorporating each addition before adding more.
4. Add the espresso to the mixture, stir.
5. Fold in the flour and walnuts.
6. Spoon the cake mixture into 2 lined and greased 20cm/8in round tins.
7. Bake 25 - 30 minutes, until springy to touch and comes away from the sides.
8. Remove the cakes from the oven, leave in tins for 5 minutes before turning out, leave to cool on a wire rack.
9. To make the buttercream topping beat the butter and icing sugar together until pale and light.
10. Add the espresso and mix well.
11. Spread the buttercream over the top of each cake, then place one cake on top of the other.
12. Decorate the top of the cake with the walnut halves and serve.
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