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Ingredients
- 225 G caster sugar
- 225 G soft unsalted butter
- 200 G plain flour
- 4 t instant espresso powder
- 2½ t baking powder
- ½ t bicarbonate of soda
- 4 large eggs beaten
- 1-2 T milk
- 50 G walnut pieces
Ingredients
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Instructions
- Cream butter and sugar together until very pale.
- Add the dry ingredients and the beaten eggs.
- Add milk to obtain a dropping consistency.
- Add walnut pieces.
- Bake in whatever tin you fancy for about 25 minutes at 180 C until the cake feels springy to the touch.
- Cool in tin on wire rack
Recipe Notes
Icing
Mix 4-5 T icing sugar or however much you fancy with about 1 T coffee powder. Add a few drops of water or cold coffee to make a not too runny icing. When the cake is cool pour icing over and leave to set.
The cake in the picture may have been made as two or may have been split. Equally it can be made in a loaf tin. No hard and fast rules!