Coffee Walnut Cake

Ingredients:

125 grams butter, at room temperature

125 grams caster sugar

2 eggs

125 grams white flour

1 tea spoon baking powder

2 table spoon coffee, dissolved in ¼ cup water

½ cup walnut halves

For Glaze:

200 grams Butter

200 grams icing sugar

Method:

1. Beat the butter and sugar together with electric beater and then beat in the eggs, flour and baking powder.
2. Beat in 1 tbsp of the coffee mixture and then add up to another tbsp little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing.
3. Stir in half the walnuts, snapping them in half as you drop them into the bowl. Spoon into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.
4. To make the icing, beat the butter until soft and then beat in 200g icing sugar followed by the remaining coffee mixture, little by little. Stop when you have a depth of color and flavor that you like. If the icing looks a little soft, beat in extra icing sugar.
5. Cut the cake into 3 slices horizontally and then sandwich the layers together with some of the icing, you need a reasonably thick layer. Ice the top of the cake with the rest of the icing and decorate with the rest of the walnuts.