COFFEE AND WALNUT CAKE

A classic combination that’s perfect for afternoon tea.

Preparation 30 minutes, plus cooling Cooking about 45 minutes Makes 12 slices 250G UNSALTED BUTTER, SOFTENED, PLUS EXTRA FOR GREASING 250G CASTER SUGAR

4 MEDIUM EGGS, LIGHTLY BEATEN

3 TBSP STRONG ESPRESSO, COOLED

250G PLAIN FLOUR

1 TSP BAKING POWDER

75G WALNUT HALVES, ROUGHLY CHOPPED

FOR THE ICING

200G UNSALTED BUTTER, VERY SOFT

300G ICING SUGAR, SIFTED

1 TSP VANILLA EXTRACT

3 TBSP STRONG ESPRESSO, COOLED

ABOUT 150G WALNUT HALVES

1 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Lightly grease a round 20cm loose-bottom or springform tin and line with baking parchment.

2 Put the butter and sugar into a large bowl and beat for 3 minutes using a handheld electric whisk until pale and fluffy. Gradually add eggs, beating well after each addition (if mixture looks as if it’s curdling, mix in a few tablespoons of flour). Whisk in the espresso.

3 Sift over the flour and baking powder. Fold in with a large metal spoon, then fold in the walnut pieces. Spoon the mixture into the prepared tin, level and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, before removing and cooling completely on a wire rack.

4 Cut the cooled cake in half horizontally. For the icing, put the butter, icing sugar, vanilla and coffee into a large bowl. Beat with a handheld electric whisk until soft and smooth. Use some of the icing to sandwich the cake together, then spread the remainder over the top and sides. Transfer to a cake stand or plate.

5 Set aside 8 walnut halves and finely chop the rest. Press chopped walnuts around the cake sides and top with walnut halves. Serve. Keeps in an airtight container at room temperature for up to 3 days.