ALMOND COFFEE CAKE

Cake Ingredients
· 225g/8oz unsalted butter at room temperature
· 225g/8oz golden caster sugar
· 4 Medium free-range eggs
· 50ml/1.8fl oz strong Italian coffee
· 1 tsp Almond extract
· 225g/8oz self raising flour
· 70g/2oz walnuts
· For the butter cream topping

Buttercream topping
· 125g/4½oz unsalted butter at room temperature
· 200g/7oz icing sugar
· 50ml/1.8fl oz strong Italian coffee
· Half a tsp Almond extract
· Walnuts to decorate

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Roast the walnuts in a non stick pan, tossing them over a high heat until they start turning brown. Be careful not to burn them. Once cooled chop the walnuts but not too finely.
3. Line the cake tins with baking parchment.
4. Using a handheld electric whisk or free standing electric mixer add the butter and sugar together and beat until pale.
5. Add the eggs one at a time.
6. Add the espresso and almond essence to the mixture and stir well.
7. Add the flour and walnuts and mix.
8. Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
9. Place in the oven to bake 25-30 minutes. You will know when the cakes are cooked by inserting a skewer or knife into the centre of the cake comes out clean.
10. Remove the cakes from the oven and leave to cool on a wire rack.
11. Whilst the cakes are cooling, make the buttercream by beating the butter and sifted icing sugar together until pale and light.
12. Add the espresso and almond essence and mix well.
13. Spread the butter cream over the top of each cake using a palate knife, then place one cake on top of the other, sandwiching them together.
14. Decorate the top of the cake with the walnut halves and your cake is ready to serve.