Coffee and Walnut Cake
Ingredients:
200g unsalted butter, softened
200g light brown sugar
4 large eggs
200g self-rising flour
2 tbsp instant coffee, dissolved in 1 tbsp hot water
100g walnuts, chopped
For the frosting:
150g unsalted butter, softened
300g powdered sugar
1 tbsp instant coffee, dissolved in 1 tsp hot water
Walnut halves (for decoration)
Instructions:
Preheat the oven:
Set the oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake tins.
Make the cake batter:
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Fold in the flour, dissolved coffee, and chopped walnuts until combined.
Bake the cakes:
Divide the batter evenly between the prepared cake tins and smooth the tops.
Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Make the frosting:
Beat the butter until smooth, then gradually mix in the powdered sugar.
Add the dissolved coffee and beat until light and fluffy.
Assemble the cake:
Spread half of the frosting over one cake layer, then place the second layer on top.
Cover the top with the remaining frosting and decorate with walnut halves.
Serve and enjoy!
Slice and serve with a cup of coffee for the perfect treat.