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Yields8 Servings

 175 g butter, softened
 175 g light brown soft sugar
 1 tbsp strong coffee
 3 eggs lightly beaten
 175 g self-raising flour
 1 tsp baking powder
 Icing sugar and 8 walnut halves to decorate
Butter cream
 110 g butter, softened
 225 g icing sugar, sifted
 2 tbsp strong coffee
 80 g walnuts chopped

To make the strong coffee, dissolve 2 teaspoons of instant coffee in 3 tablespoons of boiling water


Preheat the oven to 180C/Gas4; grease two 20cm sandwich tins and line the base with baking parchment


Cream the butter and sugar together, add the coffee and beat in the eggs little by little; sift the flour and baking powder together and fold in


Divide the mixture between the prepared tins and bake for 20-25 minutes until risen and the tops spring back when slightly pressed with a fingertip


Allow to cool in the tins for a few minutes then turn out, peel away the paper and cool on a wire rack


Make the butter cream by blending the butter, icing sugar and coffee together until smooth


Take one cake and arrange wooden skewers over the top to mark out eight portions; sieve icing sugar over the top and then remove the skewers; pipe on eight butter cream rosettes and top each with a walnut piece


Add the chopped walnuts to the remaining butter cream and spread over the second cake; put the first cake on top of this

Nutrition Facts

Servings 0