Coffee and Walnut Cake

The cafetiere coffee in the cake mixture and icing gives this bake a real coffee kick.

Hands-on time 20min, plus cooling. Cooking time about 40min. Cuts into 20 squares

◆ 225g (8oz) unsalted butter,

very soft ◆ 225g (8oz) light brown soft sugar ◆ 4 large eggs, lightly beaten ◆ 225g (8oz) self-raising flour ◆ 75g (3oz) walnuts, finely chopped ◆ 2tsp ground cafetiere coffee ◆ 2tbsp milk for the icing ◆ 200g (7oz) unsalted butter, soft ◆ 450g (1lb) icing sugar, sifted ◆ 1½tsp vanilla extract ◆ 1½tsp ground cafetiere coffee ◆ 20 walnut halves, toasted

1 Preheat oven to 180°C (160°C fan), mark 4. Line a 20.5 x 30.5 x 5cm (8 x 12 x 2in) tin with baking parchment. 2 In a bowl, beat the butter and sugar with a handheld electric whisk until light and fluffy, about 3min. Gradually add the eggs, whisking all the time – if the mixture looks as if it will curdle, stir in 1tbsp of the flour. 3 Use a large metal spoon to fold in flour, walnuts, coffee and milk to make a smooth batter. Spoon mixture into the tin and level the surface. Bake for 35-40min or until golden and a skewer inserted into the centre comes out clean. Leave in tin for 5min, then cool in the parchment on a wire rack. 4 Meanwhile, make the icing. Beat together butter, icing sugar, vanilla extract and 1½tbsp hot water until smooth. Beat in the ground coffee. 5 Once the cake is cool, peel off the parchment and slice horizontally. Put the bottom layer on a serving plate. Use half the icing to sandwich layers together, then spread remaining icing over the top. Arrange walnuts on top of the cake. Cut into squares. PER SQUARE 400cals, 4g protein, 24g fat (12g saturates), 42g carbs (34g total sugars), 1g fibre GET AHEAD Keep in an airtight container at room temperature for up to 3 days.