Cake
50g Walnuts
225g Caster Sugar
Blitz together to a crumb.
225g Butter
200g Plain flour
4 tsp Instant espresso powder
2 1/2 tsp Bicarb
4 egss
1-2 tablespoons Milk
Make into a cake batter, pour into two greased and lined cake tins and cook for 25 minutes at 180 C.
Icing
350g Icing Sugar – sieved
175g Butter
2 1/2 tsp Instant espresso powder dissolved into 1 tbsp boiling water
Mix the wet ingredients and slowly add the icing sugar.
Decorate with walnut halves.