Use 2 small size cake tins – 17cm
Cake:
115g soft butter
115g sugar
115g SR flour
1 teaspoon baking powder
2 large eggs
1 teaspoon instant coffee dissolved in 1 teaspoon boiling water
50g finely chopped walnuts
beat sugar and butter together, add sifted flour, eggs and coffee – whisk for 1 minute.
Fold in walnuts.
Put into lined tins and bake for about 25 mins at 180 degrees C
Buttercream:
40g butter
80g icing sugar
1 teaspoon instant coffee dissolved in 1 teaspoon boiling water
Top icing:
150g icing sugar
1 teaspoon instant coffee dissolved in 1 tablespoon boiling water
8 whole walnut halves
