Coffee and Walnut Cake

 I haven’t made this yet but have really been wanting to try. Adapted from Nigella. She says to reduce the amount of coffee to 2 tsp in the sponge if making for the whole family.

Ingredients:

• 50g walnut pieces
• 225g fine sugar
• 225g butter, softened
• 200g flour
• 4 tsp instant espresso powder
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 4 large eggs
• 1 to 2 Tbsp milk

For buttercream:

• 350g powder sugar
• 175g butter, softened
• 2 1/2 tsp instant espresso powder
• 10 walnut halves for garnish

Procedure:

• Preheat oven to 180°C
• Grease two 20cm round cake pans and line with parchment paper
• Blitz walnut pieces and sugar in in food processor until fine
• Add butter, espresso powder, baking powder, baking soda, and eggs and mix to make smooth batter
• Add milk and pulse
• Divide batter evenly between two cake pans. Bake 25 minutes. Cool and turn out.
• To make buttercream: Pulse powder sugar in food processor. Add butter and process until smooth.
• Dissolve 2 1/2 tsp espresso powder in 1 Tbsp boiling water. Add to food processor and pulse to blend.
• Spread half the icing on the bottom layer. Place second layer on top and ice the top. Nigella recommends a “ramshackle swirly pattern” for a rustic look. Press walnut halves in a circle around the edge.