Coffee and Walnut Layer cake

Ingredients:-

for the sponge

* 50 grams walnut pieces
* 225 grams caster sugar
* 200 grams plain flour
* 4 teaspoons instant espresso powder
* 2 1/2 teaspoons baking powder
* 1/2 teaspoons bicarbonate of soda
* 4 large egg
* 1-2 tablespoons milk

for the butter-cream frosting
* 350 grams icing sugar
* 175 grams soft unsalted butter
* 1 1/2 teaspoon instant espresso powder (dissolved in 1 tablespoon boiling water)
* approx. 10 walnut halves (to decorate)

Method

1. Preheat the oven to 180 C/ gas mark 4/ 350F.

2. Butter two 20cm/ 8 inch sandwich tins and line the base of each with baking parchment.

3. Put the walnut piece and sugar into a food processor and blitz to a fine nutty powder.

4.  Add the 225G/ 2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and egg and process to a smooth batter.

5. Add the milk, pouring it down the funnel with the  motor still running, or just pulsing, to loosen the cake mixture, it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubby powder with a rolling pin and mix with the dry ingredients: then cream the butter and sugar together, and beat in some dry ingredients and eggs alternatllely and, finally the milk)

6. Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes. or until the sponge has risen and feels springy to the touch.

7. Cool the cake in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.

8. When the sponge are cool, you can make the buttercream.

9. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.

10. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.

11. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.

12. Then beat in the hot coffee liquid.

13. Place 1 sponge upside down on your cake stand or serving plate.

14. Spread with about half the icing: then place on it the second sponge, right side up ( so the 2 flat sides of the sponge meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.

15. This cake is all about old-fashioned, rustic charm, so don't worry unduly: however the frosting goes on is fine. Similarly, don't fret some buttercream oozing out around the middle. thats what makes it...