Coffee & Walnut Cake

My Grandma used to make fantastic cakes for tea time. This is her Coffee & Walnut cake recipe.

COFFEE & WALNUT CAKE
 Serves 8

* You will need 2 x 20cm / 8-inch sandwich cake tins- greased and base-lined with greaseproof paper

175g / 6oz unsalted butter + little extra for greasing tins
175g / 6oz light muscovado sugar
175g / 6oz self- raising flour
3 large eggs, beaten
115g / 4oz walnut pieces + handful walnut halves, to decorate
1 1/2 tsp baking powder
3 tbsp strong black coffee ( or can use 3 tsp instant coffee mixed with 1tbsp boiling water to dilute)

Filling & Frosting

115g / 4oz unsalted butter
200g / 7oz icing sugar
1 tbsp strong black coffee
1/2 tsp vanilla extract

Preheat the oven 180C/350F/GAS mark 4

Cream together the butter and muscovado sugar until pale and fluffy. Gradually add in the eggs, beating well after each addition. Sift the flour and baking powder into the mixture, and fold in lightly with a metal spoon. Gently fold in the coffee and walnut pieces.

Divide the mixture between the cake tins and smooth level. Pop in to the preheated oven and bake for 20-25 minutes, or until golden brown and springy to the touch. Turn out onto a wire rack and leave to cool. Once cooled, slide a knife around the edges and remove from the tins.

For the filling & frosting ~ beat together the butter, icing sugar, coffee and vanilla extract, mixing until smooth and creamy. Use about half the mixture to sandwich the cakes together, then spread the remaining mixture on top of the cake and swirl with a palette knife. Finally decorate with the walnut halves.

Grandma says ~ Don't be tempted to open the oven door too early and take a peep, or your cake may sink in the middle.  :(