If you would like to read my (much) longer blog post entitiled ‘there should always be cake‘ click on the link, however if you are just looking for my coffee and walnut cake recipe, see below!

Ingredients:

3 large fresh, free range eggs (weigh them in their shells) – somewhere between 170-200g

The same weight as the above in each of the following: self raising flour, softened butter and caster sugar.

2tsp of coffee essense

50g chopped walnuts

8 whole walnuts for decorating

(For the buttercream)

350g icing sugar

200g butter

Coffee essense to taste – start with 1tsp

Method:

Pre-heat oven to 170 degrees.

Line and grease two 7 inch baking tins.

Cream together the butter and sugar.

Beat the eggs and add slowly with one spoonful of (sifted) flour per egg added.

Add coffee extract.

Mix in the rest of the flour and chopped walnuts with a metal spoon.

Divide the mix between both baking tins (weigh each for accuracy)

Cook for approximately 20-25 minutes depending on your oven until lightly golden brown.

Remove from oven and allow to cool for five minutes in the tins then turn out onto a wire rack.

When completely cool, make your buttercream and sandwich together.

To make buttercream, blend the icing sugar, butter and coffee essense in the food mixer. Takes literally seconds. You WILL lick the bowl out I can guarantee.

Enjoy!