225g/8oz Odlums Self Raising Flour
175g/6oz Butter, softened
175g/6oz Light Muscovado Sugar
1 level teaspoon Baking Powder
3 large Eggs
2 tablespoons Water
2 tablespoons Coffee Essence
80g packet Chopped Walnuts
For The Icing
75g/3oz Butter, softened
225g/8oz Icing Sugar, sifted
2 teaspoons Milk
2 teaspoons Coffee Essence
1. Preheat the oven to 180°C/350°F/Gas 4. Grease a 30cm x 23cm (12in x 9in) baking tray or roasting tin then line the base with baking parchment.
2. Measure all the cake ingredients into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top.
3. Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
4. To make the icing, beat together the butter with the icing sugar, milk and coffee essence. Spread evenly over the cold cake using a palette knife, then decorate with the walnut halves and cut into 21 pieces.
Instant coffee granules can be used instead of Coffee Essence. Simply mix 2 teaspoons instant coffee granules with 2 tablespoons of water.