Cook Time: 20 Minutes
What you need
For the sponge
- 50g finely chopped Walnuts
- 225g Caster Sugar
- 225g softened Butter (plus some for greasing)
- 200g of Odlums Cream Plain Flour
- 4 teaspoons Instant Espresso Powder
- 2 teaspoons Odlums Baking Powder
- 4 large Eggs
- 2 tablespoons Milk
For the Frosting
- 350g Icing Sugar, sieved
- 175g soft Unsalted Butter
- 2 teaspoons Instant Espresso Powder
- 50g of roughly chopped Walnuts to garnish
Recipe Steps
- Preheat the oven to 180°c.
- In a large bowl cream together the butter and caster sugar with the electric whisk until pale and fluffy.
- One by one, slowly beat in the eggs.
- Now add the walnuts, espresso powder, plain flour and baking powder. Mix in nicely with a wooden spoon and then add the milk.
- Divide the mixture and pour into two greased 20cm sandwich tins. Bake for 30mins.
- While baking, make the frosting by beating the butter and coffee in a bowl. Sieve in the icing sugar and beat. Set aside until needed.
- Once the cake is cooked, allow it to cool for 20mins in the tin before transferring to a wire rack. Once cooled you assemble your cake. Place half the frosting in the middle of the cake spread well out to the edges. Then layer the top half on and spread on the rest of the frosting.
Finish with a nice sprinkle of the walnuts and then enjoy!
