Coffee and Walnut Cake

Instructions

1. Prepare the baking tins
   Preheat the oven to 180°C (160°C fan/gas mark 4). Grease and line two 20cm round cake tins with baking parchment.
2. Make the cake batter
   In a large mixing bowl, cream together the butter and sugar until pale and fluffy, about 3-4 minutes. Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling.
3. Add the dry ingredients
   Gently fold in the remaining flour and baking powder using a large metal spoon or spatula. Stir in the dissolved coffee until evenly distributed throughout the batter.
4. Incorporate the walnuts
   Fold in 75g of the chopped walnuts, reserving the rest for the decoration. Divide the mixture evenly between the prepared tins and level the surfaces with a spatula.
5. Bake the cakes
   Bake in the preheated oven for 25 minutes, or until the cakes are well-risen, springy to the touch, and a skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
6. Make the coffee buttercream
   In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, beating well after each addition. Add the dissolved coffee and vanilla extract, then beat for 3-5 minutes until light and fluffy.
7. Assemble the cake
   Once the cakes are completely cool, place one cake layer on a serving plate. Spread about one-third of the buttercream over the top. Place the second cake layer on top and spread the remaining buttercream over the top and sides of the cake.
8. Decorate and serve
   Decorate the top of the cake with the remaining chopped walnuts, arranging them in a circular pattern around the edge. For an extra touch, you can dust with a little cocoa powder. Allow the cake to set for about 30 minutes before serving.