Coffee & Walnut Cake

Although supposedly the day of rest, Sundays always seem to be anything but. If you are as much of a procrastinator as I am, you will have left all your work or chores until Sunday, meaning the day is usually spent rushing around doing things you should have done earlier in the week. With work or uni starting tomorrow morning, and the prospect of an agonising five days until next weekend, this recipe is the ultimate remedy to beat the Sunday blues. As well as being super quick and easy (leaving you plenty of time to catch up on a weeks' worth of ignored tasks) this cake is deliciously comforting, and is thus ideal for the cold winter months ahead. 

You Will Need...

175g self-raising flour

175g butter

175g caster sugar

1 tsp baking powder

3 large eggs

1 tsp vanilla extract

 1 tbsp instant coffee

And For The Icing..

125g softened butter

225g icing sugar

1 tbsp instant coffee

2 handfuls of walnuts, roughly chopped

1 handful coffee beans

You Will Need To...

- Make cake batter by combining flour, butter, baking powder, sugar and eggs using electric beaters or a wooden spoon - I find this all in-in-one method the easiest way. Dissolve the coffee granules in a little boiling water and add to the mixture with the vanilla extract.

- Divide the mixture into two round, lined and greased cake tins. Bake at 180C for 20-30 minutes until golden brown.

- Make the icing by beating together the softened butter and icing sugar. Dissolve the coffee granules in a little boiling water and combine thoroughly until smooth.

- Once cooled, spread half the icing on top of one of the cakes and sprinkle over half the walnuts and coffee beans. Place the second sponge cake on top, and top with the rest of the icing and remaining nuts and coffee beans. 

- Serve in generous slices with a pot of freshly brewed tea. 

Enjoy!

C x