Ingredients

• 225g/8oz unsalted butter
• plus extra for greasing
• 225g/8oz caster sugar
• 4 free-range eggs
• 50ml/1¾fl oz strong espresso coffee
• 225g/8oz self-raising flour
• 75g/2½oz walnuts
• 125g/4½oz unsalted butter
• 200g/7oz icing sugar
• 50ml/2fl oz strong espresso coffee
• 12 walnut halves
• to decorate

Directions

• Preheat the oven to 180C/350F/Gas 4.
• In a bowl
• beat the butter and sugar together until very light and pale.
• Add the eggs one at a time to the butter and sugar mixture
• beating well to completely incorporate each egg before adding the next egg.
• Add the espresso to the mixture and stir well.
• Add the flour and walnuts and stir well to completely combine.
• Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
• Transfer to the oven to bake 25-30 minutes
• or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
• Remove the cakes from the oven and leave to cool on a wire rack.
• For the buttercream topping
• beat the butter and icing sugar together in a small bowl until pale and light.
• Add the espresso and mix well.
• Spread the buttercream over the top of each cake
• then place one cake on top of the other.
• Decorate the top of the cake with the walnut halves and serve in generous slices.