Coffee & Walnut Cake

I've been promising to pass this recipe onto Anna for ages. This recipe is more for the Mummies than the Little Ones...

Ingredients:
180g butter, at room temperature
180g caster sugar
3 eggs (I always use large eggs)
180g self-raising flour
60g walnut pieces
2 teaspoons of instant coffee dissolved in 2 tablespoons of boiling water
Walnut halves to decorate

Icing:
2 tablespoons of single cream
2 teaspoons of instant coffee
90g butter, at room temperature
180g of icing sugar

2 x 20cm sandwich tins, greased & base lined with greaseproof paper

Method:
Preheat oven to 180C (350F Gas Mark 4)

Beat together the butter & caster sugar in a large bowl until pale & fluffy, then beat in the eggs one at a time. Sift the flour into the butter mixture and fold in, then stir in the nuts and dissolved coffee. Divide between the prepared sandwich tins and spread out evenly. Bake for 20-25 minutes, until golden & the sponge springs back when pressed gently. Cook on a wire rack & remove the greaseproof paper.

To make the icing, warm the cream and coffee in a small saucepan, stirring until the coffee has dissolved. Pour into a bowl, add the butter and sift the icing sugar into the mixture. Beat together until smooth and creamy.

Slice a thin slither off the top of one of the sponges to create a flat surface. Spread with slightly less than half of the icing, then place the second sponge on top. Spread the remaining icing on top & decorate with walnut halves.

Source: 'Easy British Cooking'