Baking

Ingredients
  • 2 teaspoons espresso coffee powder
  • 2 teaspoons boiling water
  • 125 g (4 oz) lightly salted butter, softened
  • 125 g (4 oz) golden caster sugar
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 50 g (2 oz) chopped walnuts
  • 1 teaspoon espresso coffee powder
  • 2 teaspoons boiling water
  • 100 g (3½ oz) unsalted butter, softened
  • 150 g (5 oz) golden icing sugar
  • 12 walnut halves, to decorate
Directions

Line a 12-section bun tray with paper cake cases. Blend the coffee powder with the boiling water. Put the butter, caster sugar, eggs, flour and baking powder in a bowl. Add the coffee and beat with a hand-held electric whisk for about a minute until light and creamy. Stir in the chopped walnuts. Divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Blend the coffee powder with the boiling water for the buttercream. Beat with the butter and icing sugar in a bowl until pale and creamy.

Spread the buttercream over the cakes using a small palette knife. Alternatively, put in a piping bag fitted with a star nozzle and pipe swirls over the tops of the cakes. Decorate each with a walnut half.

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