Beautifully moist coffee cake with a wonderful crunch of Walnuts
Pre-heat oven to 170 degrees
Line 20cm round cake tin with baking paper
Cream Butter and Caster Sugar Add Eggs, sifted SR Flour, Baking Powder and 2Tbsp of the 100ml Espresso Coffee (use rest for Icing). Fold in Walnuts leaving some to decorate top of cake.
Place in Cake Tin and bake for 45mins or until ready.
Cool cake then slice in half so you have a top and bottom.
Icing - Mix butter and Icing Sugar and slowly blend in rest of Espresso Coffee until creamy texture. Add extra Icing Sugar if mixture becomes runny.
Add half Icing Mixture to bottom half of cake. Place top of cake on top then add remaining Icing Mixture to top of cake and decorate with remaining walnuts.