Coffee and Walnut cake

Ingredients
110g soft butter
110g caster sugar
2 large egg
110g self raising flour
1 teaspoon baking powder
50g finely chopped walnuts + a few half walnuts for decoration
1 tablespoon instant coffee mixed with 1 dessertspoon hot water

Syrup
1/2 tablespoon instant coffee
20g brown sugar
25ml boiling water

Butter icing
150g soft butter
1 tablespoon milk
2 teaspoons instant espresso powder
1 tablespoons of hot water
350g icing sugar - sieved

Method
1. Preheat oven to 170oC Fan/190oC/375oF/Gas 5.
2. Butter then line the base with silicon paper of two 18cm tins.
3. In a large bowl combine soft butter and sugar. Beat well with a wooden spoon until pale and creamy.
4. Beat eggs separately, then gradually add in a thin stream, mix well in between each addition.
5. Sift flour and baking powder together, then lighly fold into the mixture.
6. Grind the walnuts in a food processor for 30 seconds. Add the nuts & coffee to the mixture folding in gently do not over mix.
7. Divide mixture between the 2 tins, then bake in a pre heated oven for approx 15-20 minutes until raised and golden, or until a skewer inserted in the centre comes out clean.
8. Cool the sponge kept in the tins on a wire rack.
9. Make the syrup by combining the hot water with the coffee and adding the sugar till dissolved.
10. Gently prick the cooled sponges with a fork, brush each with the syrup.
11. When the sponges are completely cooled, remove from the cake tins, and set aside.
12. Make the butter cream by beating the soft butter with the sieved icing sugar, add the mixed hot water with the coffee powder, and finely let the mixture down with the milk. Beat well with a mixer for 2-3 minutes until smooth.
13. Place one cake on a plate, spread a thin layer of butter cream on it, place the second cake on top. Use the rest of the butter cream to cover the top.
14. Finally decorate with extra walnuts.