Coffee and Walnut Cake!

After changing my cover photo on my Facebook page Let Them Eat Cake (https://www.facebook.com/yummymummyletthemeatcake), I've had lots of messages asking me for my recipe for Coffee and Walnut Cake so here it is:

Yummy Mummy's Coffee and Walnut Cake

Cake:
8oz/200g self raising flour,
8oz/200g Stork,
8oz/200g castor sugar,
4 large eggs.
100-200g chopped walnuts (I personally don't like to skimp on the nuts but some people prefer a lot less),
4-6 heaped teaspoons of instant coffee (depends on your brand/how strong you like it to be).

Buttercream:
6oz/150g icing sugar,
2oz/50g Stork,
3-5 heaped teaspoons of instant coffee (depends on your brand/how strong you like it to be).

Icing:
3/4 mug icing sugar,
2 heaped teaspoons of instant coffee (depends on your brand/how strong you like it to be),
Chopped/halved walnuts.

1. Preheat the oven to 190C/gas mark 5.
2. Mix together the self raising flour, Stork, castor sugar and eggs. Add the walnuts and mix thoroughly.
3. Boil the kettle and make up a short measure of strong instant coffee and beat quickly into the cake mix. I usually put the coffee granules into a mug then add about 1 1/2-2inch of boiling water. You can make the coffee earlier and leave to cool, I never remember to do this. If you add hot coffee the cake mixture can look like it's split but I promise you it's fine as long as you then work quickly to get it in the oven. 
4. Quickly put the mixture into lined cake tins and bake for 18-22 minutes until golden on top and cooked through. Cool on a wire rack.
5. Whilst the cakes are cooking make the buttercream. Mix together the icing sugar, the short measure of strong, instant coffee and Stork. If it is too runny then add more icing sugar to get the desire consistency. Put into the fridge to use later.
6. When the cakes are completely cool, sandwich them together with a generous amount of buttercream. If you have any left over if can be kept in the freezer and defrosts quickly.
7. To make the glace icing, combine another measure of strong, instant coffee with the icing sugar until you have a spreadable consistency. Quickly spread over the top of the cake and top with walnuts. 
8. Leave to set (if you can) and then dig in!!

Happy baking!

xxx