Just the name makes me hungry. Coffee and Walnut Cake and Carrot Cake have the same effect on me. I know they are loaded with calories but they bring images of cosy cafes .... and they sound so healthy!
350g self raising flour
350g unsalted butter
350g caster sugar
6 eggs beaten
25g instant coffee dissolved in small amount of boiling water (1 - 2 teasps)
75g chopped walnuts
150g unsalted butter
200g icing sugar
30ml double cream
2 tbsp Camp coffee
Heat the oven to 170 degrees or Mark 3.
Line two 9 in sandwich tins.
Place butter and sugar in food processor to make it fluffy. Add half the eggs and blend then the remaining eggs and blend. Add the dissolved coffee and walnuts. Mix well.
Add the flour bit at a time.
Divide mixture between tins and bake for 35 - 40 mins. Check centre with a skewer. Add more time if needed.
Cool the cakes and make the buttercream by blending the butter with half the icing sugar. Then add Camp coffee and the cream. Mix well. Slowly add the remaining icing sugar to reach a soft, spreadable consistency - use a bit more double cream if it feels too thick. It should be firm enough to spread on the top and side of the cake.
Spread buttercream on the flat bottom of one of the cakes then place second cake on top. Spread rest of buttercream over the top and sides and decorate with walnut pieces.