250g self raising flour
160g castor sugar
1 tbsp instant coffee in 125ml (1/2 cup) water
75g finely chopped walnuts
2 tbsp milk
1 tsp cocoa
1 tsp instant coffee in 1 tbsp boiling water
250g icing sugar
walnut halves to decorate (optional)
Grease and line the base of a 20cm round cake pan. Preheat the oven to 180°C/gas 4/350°F.
Using an electric hand mixer, mix the flour, sugar together and add the chopped cold butter, mixing together until the butter is distributed throughout.
Add the eggs, coffee in water, and the milk, and mix together for 3 minutes until smooth and lighter in colour.
Stir in the finely chopped walnuts and spread the mixture into the prepared pan. Bake for 50 minutes.
Allow to cool on a wire rack.
With an electric hand mixer, beat the butter until creamy. Add the coffee in water and icing sugar and beat until smooth.
Spread icing over the top of the cold cake, and dot with walnut halves if desired.
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