Coffe, Cardamom and Walnut Cake

A little baking project for the weekend - classic coffee walnut cake but with a twist. This won’t last long I promise.

For the cake:
225g unsalted butter, softened
225g golden caster sugar
4 large eggs, beaten
50ml espresso
1 tsp vanilla
225g self-raising flour
100g chopped walnuts
1/2 tsp baking powder
1 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg

For the buttercream topping:
125g unsalted butter, softened
200g icing sugar
50ml espresso
Extra walnuts to decorate

1. Preheat the oven to 180C/160C fan.
2. Beat the butter and sugar together until very light and pale.
3. Add the beaten eggs a little at a time, beating well between each addition.
4. Add the espresso and vanilla to the mixture and stir well.
5. Sift over the flour, baking powder and spices and fold gently until completely combined. Add the chopped walnuts.
6. Spoon the cake mixture into two lined and greased 20cm cake tins.
7. Bake for 25-30 minutes, until a skewer inserted into the cake comes out clean.
8. Leave the cakes to cool on a wire rack.
9. For the topping, beat the butter and icing sugar together until pale and light. Add the espresso and mix well.
10. Sandwich the cakes together with the buttercream, top with the remaining buttercream, add walnut halves to decorate and serve.