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Classic coffee and walnut cake

Ingredients

  • 225g unsalted butter
  • 225g caster sugar
  • 4 Heritage eggs
  • 50ml espresso coffee
  • 225g self-raising flour
  • 75g walnuts
  • 125g unsalted butter
  • 200g icing sugar
  • 50ml strong espresso coffee
  • 6 walnuts, cut into halves

Method

  1. Beat the butter and sugar together, adding each egg one at a time until they are all completely mixed in
  2. Add the espresso, flour and chopped walnuts and stir until completely combined
  3. Separate the cake mixture into two lined or greased cake tins
  4. Bake in a preheated oven at 180°C for 30 minutes
  5. Once cooked, take out of the oven and leave to cool completely
  6. Meanwhile, make the buttercream topping by beating the butter and icing sugar together before adding the espresso, mixing well
  7. Once the cakes are cool, spread the buttercream on top of each cake before placing one on top of the other
  8. Decorate by creating a lovely pattern of walnut halves

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