- STEP 1
Cream butter and castor sugar together until light and fluffy. add the eggs gradually, beating well between each.
- STEP 2
fold in the flour, then add the walnuts and coffee essence.
- STEP 3
place in 2cm x 18cm greased and bottom-lined sandwich tins
- STEP 4
Bake in the middle of a preheated oven at 180 degrees C for 25-30 mins. turn out and cool on a wire tray.
- STEP 5
Icing cream the butter and icing sugar until light, add the coffee essence and beat untill well blended, adding a little milk if needed
- STEP 6
Sandwich the cakes together with a little icing. spread most of the remainder icing on the dides and the top of the cake.
- STEP 7
chop all but 8 of the walnuts and press around the sides of the cake. pipe the remaining icing around the cake using a star nozzle and decorate with reserved walnute