Coffee walnut cake

Looks good, tastes great!

Makes: one cake of 20 cms 

Oven temperature: 180 C

Ingredients:

Walnuts - 25 gms or 1/4 cup

Butter - 110 gms

Sugar powdered - 110 gms

Maida / APF - 100 gms

Instant coffee (Nescafé) - 2 tsp mixed in 1 tbsp hot water

Baking powder - 1 1/4 tsp

Baking soda - 1/4 tsp

Egg - 2

Milk - 1 tbsp , if necessary 

For butter cream topping:

Butter - 75 gms

Sugar powdered - 75 gms

Instant coffee (Nescafé) or decoction
(I would advice you to go by taste. About 1 tbsp or more)

Walnut halves - 12

Method:

Preheat the oven at 180 C for 10 minutes.

Grease, line and re-grease a 20 cm cake tin.

Blitz the walnuts into pieces.

Sieve the flour, baking powder, baking soda and salt together.
Add in the blitzed walnut and mix well.

Beat the butter and sugar till pale.

Add in eggs, one at a time and beat well.

Add the coffee mixed with water and beat for 30 seconds.

Fold in the flour mixture slowly into the egg +butter batter.
Do not beat vigorously as we do not want the air to escape.

If the batter looks too thick, add the milk to loosen it.

Pour into the prepared tin and bake for 25 minutes or till a skewer, when inserted in middle, comes out clean.

Cool completely before frosting with the coffee butter cream.

For the butter cream topping:

Beat the butter and sugar until pale and fluffy. Add the coffee and mix well.

To decorate:

Cool the cake to room temperature.

Remove the upper crust so that it becomes level.

Spread the butter cream evenly.

Decorate with halved walnuts.