Ingredients
1 teaspoon baking powder
1 tablespoon instant coffee
175g butter or margarine
175g light brown sugar
175g self raising flour
3 medium eggs
50g chopped walnuts
drop of vanilla essence
Icing:
100g butter or margarine
150g icing sugar
1 teaspoon instant coffee
200ml double cream
Method:
Cream butter and sugar, vanilla essence and baking powder in a bowl. Beat the eggs and gently add to the mixture one by one.
Add the flour (must be sifted in).
Dissolve tablespoon of coffee in approx 10ml hot water add it to mixture with roasted walnuts.
Spoon into a lightly greased and then floured cake tin. Bake for 30 minutes gas mark 4, 180 deg Celsius or 350 deg Fahrenheit until firm to touch.
For icing: Cream icing sugar and butter in a bowl. Dissolve the teaspoon of coffee into two teaspoons of hot water and add to the buttercream. Slice the cake into two halves and sandwich the filling. Pipe in the rest on the top and decorate with walnuts.
Serve with Tea/Coffee
