Walnut & Coffee Layer Cake

Photo: Anonymous

Ingredients

6 ounces (175g) b utter (I prefer salted butter)

6 ounces (175g) soft b rown sugar

3 large eggs (lightly beaten)

8 ounces (225g) self raising flour, sifted

2 oz (50g) c hopped w alnuts

3 drops of almond essence

2 tablespoons milk

Butter-cream

4 ounces (100g) b utter

8 ounces (200g) icing sugar, sifted

1 teaspoon coffee mixed in a teaspoon of warm water

Amaretto biscuits or walnuts

Preparation

Grease and line a 7 inch/18cm round deep cake tin. Preheat oven to (190.C, 375.F, Gas Mark 5)

Cream butter and sugar and almond essence until light an fluffy. Add a tablespoon of flour, then add the eggs. Beat in then add the rest of the flour, walnuts then the milk. Mix thoroughly.

Transfer mixture into the tin and bake in the centre of a moderately hot oven for 30 minutes, then reduce the temperature slightly and bake for a further 45 mins until firm to the touch and golden. Always keep an eye on the cake. A few minutes here and there could make the difference between cooked and burnt!

Leave the cake to cool on a wire rack.

Make the butter cream by creaming the butter and icing sugar together with the coffee mixture until creamy.

To finish, divide cake into 2 layers and sandwich together with the butter cream. Spread the top of the cake with the remaining butter cream and sprinkle with some walnuts or amaretto biscuits