Coffee and walnuts are a sublime pairing in this golden, crumbly cake with its rich coffee butter icing. A favorite for generations and a must on any tea table.

Ingredients: (Serves 8)

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• 3 eggs
• 140 g/5 oz self-raising flour
• 80 g/3 oz walnut pieces
• 2½ teaspoon instant coffee, dissolved in 1 tablespoon hot water

For the icing:

• 2 tablespoons milk
• 2 teaspoons instant coffee
• 95 g/3 oz butter, at room temperature
• 125 g/4 oz icing sugr, sifted
• Walnut halves, to decorate

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins, and line the bottoms with greaseproof paper.

Beat the butter and sugar together until pale and creamy, then beat in the eggs one at a time. Sift the flour over the butter mixture and stir in. Fold in the walnuts and coffee. Divide the mixture between the cake tins and spread out evenly. Bake for 20-25 minutes until golden and the cake springs back when pressed gently.

Transfer to a wire rack to cool. To make the icing, warm the milk and coffee in a pan, stirring until the coffee has dissolved. Pour into a bowl, leaving to cool until just warm before adding the butter and icing over one of the cooled cakes, then place the second cake on top. Spread the remaining icing on top and decorate with walnut halves.