Ingredients
- 0.25 fine salt
- 220 g of self-raising flour
- 4 large eggs, beaten
- 500 g of icing sugar
- 75 g of walnut pieces, finely chopped, plus 50g walnut halves to decorate
- 75 ml of espresso or 3 tbsp instant coffee mixed with 75ml of boiling water, left to cool completely
- 450 g of butter, softened
- 200 g of caster sugar
Method
Step 1
Preheat the oven to 170℃/150℃ fan/ gas 4. Grease and line 2 x 20cm sandwich tins with baking paper.Step 2
Using an electric handheld mixer, beat 200g of the butter until smooth, then add the caster sugar and mix for 3-4 mins until light and creamy.Step 3
In a small bowl, beat the eggs and salt until smooth. Add a third of the mix to the creamed butter and sugar along with a spoonful of flour and mix until combined. Repeat with the remaining egg and flour until incorporated. Fold through half the coffee and walnuts until evenly combined.Step 4
Divide the batter evenly between the prepared cake tins and spread level using a palette knife. Bake on the middle shelf for about 20-25 mins or until golden, well risen, and a skewer inserted into the middle of the cakes comes out clean.Step 5
Remove from the oven and carefully turn the cakes out of the tins onto wire cooling racks and leave to cool.Step 6
To make the buttercream, beat the remaining 250g butter until smooth then gradually add the icing sugar until the mixture is light and fluffy. Pour over the remaining coffee and mix until smooth. Transfer the icing to a piping bag fitted with a large star nozzle, or cover and set aside until ready to use.Step 7
When you are ready to decorate, peel the baking paper from the cooled cakes and place one on a serving plate or cake stand right side up. Spread or pipe over half the buttercream and top with the second cake. Cover with the remaining buttercream and decorate with the walnut halves to serve.