Ingredients
- 225g butter, unsalted
- 200g caster sugar
- 4 eggs
- 50ml strong espresso
- 225g plain flour
- 1 tbsp baking powder
- 100g walnuts, plus extra to decorate
- 1 vanilla pod, seeds scraped out
For the icing
- 125g butter, unsalted
- 200g icing sugar
- 50ml strong espresso
Method
- Preheat the oven to 180°C/gas mark 4. In a large bowl beat the butter and sugar until very light and fluffy. Add the eggs one at a time, beating until smooth.
- Add the espresso, then sieve in the flour and baking powder, and add the nuts and vanilla. Combine quickly, then spoon into 2 x 20cm greased and lined cake tins.
- Bake for 25-30 minutes, then remove and leave to cool on wire racks.
- For the icing, whisk the butter and icing sugar until creamy, then beat in the coffee. Spread the buttercream over the bottom of one cake, flip it over and do the same on top of the other. Finish with some more walnut halves and have with a lovely china cup of tea.