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A walnut and coffee cake iced with espresso buttercream
Cream together the butter, walnuts and brown sugar.
Beat in the eggs.
Whisk together the flour, ground coffee, baking powder, baking soda and salt in a separate bowl.
Add the dry ingredients to the wet and add the soya milk.
Scrape down the sides of the bowl with a spatula and mix well.
Divide the batter between two greased cake tins.
Bake at 180 for 30 minutes until golden.
To make the icing, cream together the butter and icing sugar.
Add the brewed coffee, a tablespoon at a time. Add a little more icing sugar if it gets too runny.
Whisk until it reaches the perfect consistency.
Spread the bottom layer of your cake with half of the icing.
Place the second cake on top, ice and decorate with coffee beans.
Cook along with #CookingSuperstar Emma from Casserole Et Chocolat