I don’t want to sound like a snob, but, oh who am I kidding? I don’t like eating coffee and walnut cake anywhere else if it’s not this one. Every bite is just a wave of dry, crumbly disappointment. This one is moist, walnutty, glorious! Don’t ever settle for anything less! YOU DESERVE THIS!

Ingredients

• 75g toasted crushed walnuts
• 250g self-raising flour
• 250g butter
• 250g dark brown soft sugar
• 5 large eggs
• 1tbsp diluted coffee

for the syrup

• 2tbsp coffee granules
• 2tbsp granulated sugar
• 100ml boiling water

for the icing

• 250g icing sugar
• 2tbsp coffee granules
• 50-100ml water (depending on how thick you like your icing)
• toasted walnut halves

First things first preheat your oven to 170C for a fan and 180C for a gas. Next, bung your sugar and butter into a mixing bowl and beat til light and fluffy. Then add your flour, eggs, crushed walnuts and coffee. Mix til it’s all incorporated. Divide the mix into two cake tins, nicely greased and lined thank you very much. Bake for about 20 minutes or until a knife poked into it comes out clean. When they’re ready, give them lots of pokes all over with a fork and pour over your coffee syrup, this is why it’s gorgeously moist. While it’s cooling, make up your icing. Put your icing sugar into a large bowl and make a bit of a well in the middle. Dilute your coffee in the water and then gradually mix the two together. If you make it too runny, add more icing sugar, if you make it too thick, add more water. When the cakes are totally cool, pour ⅓ of the icing in the middle of one sponge and spread it to the edges. Put the second sponge on top, cover with the remaining icing, stud with walnuts and bask in the glory.