← Nouns Cooking · Bakery

Ingredients

• 225 g unsalted butter, soft
• 225 g caster or light brown sugar
• 4 large eggs
• 225 g Self-raising flour
• 1 tsp Baking powder
• 2 tbsp instant coffee granules, dissolved in 1 tbsp boiling water
• 75 g Walnuts, finely chopped
• 150 g unsalted butter, soft
• 300 g Icing sugar
• 1 tbsp instant coffee granules, dissolved in 1 tbsp boiling water
• 10 walnut halves, to decorate

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Butter two 20 cm round sandwich tins and line the bases.
2. Put the butter, sugar, eggs, flour and baking powder in a large bowl and beat for 2 min until smooth. Beat in the cooled coffee, then fold in the chopped walnuts.
3. Divide between the tins and bake for 20–25 min until risen, springy and a skewer in the centre comes out clean. Cool for 5 min, then turn out onto a rack and leave for 30 min until cold.
4. For the buttercream, beat the butter until pale, then beat in the icing sugar and cooled coffee until light and fluffy.
5. Sandwich the sponges with half the buttercream, spread the rest on top and decorate with the walnut halves.

Tips

• Contains tree nuts (walnuts).
• Let the dissolved coffee cool before adding it, or it will melt the butter.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs