Coffee, Cardamom and Walnut Cake

Sometimes you just need a big ol’ slice of cake. And for me, coffee and walnut cake will always be a winner. My recipe is a slightly spiced version full of plenty of espresso so you get that coffee hit. Walnuts are in both the sponge and on top so you also get that lovely nutty flavour. Perfect at any time of day with a cup of tea or coffee of course.

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 and serve.