Coffee & walnut cake | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Preheat the oven to 180°C/fan 160°C/Gas 4. Grease two 20cm cake tins, and line the bottoms with circles of greaseproof paper.
• Add all the wet ingredients to a medium-sized bowl, and stir to combine.
• Add all the dry ingredients apart from the chopped walnuts to a large bowl, and stir to combine.
• Fold the wet ingredients into the dry until just combined – don't beat or over-work the batter. A few lumps are fine. Finally, fold in the chopped walnuts.
• When the cakes are ready, allow them to cool in their tins for 10 mins before turning them onto a wire rack to cool completely before frosting.
• Once cooled, place one cake upside-down on your serving plate, and spread over half the frosting. Place the remaining cake the right way up on top, and spread with the remaining frosting.
• Finish by scattering the chopped walnuts across the top of the cake.