Coffee and Walnut Cake with Cream Cheese Buttercream Frosting

Preheat oven to 180°C (355ºF) and grease or line two 8-inch (20cm) cake tins.

Using a food processor, blitz sugar and walnuts together until nuts are nice and fine. Add remaining ingredients (except milk) and process until a thick batter forms. Add 1 to 2 tablespoons of milk a bit at a time until a soft, dropping consistency is achieved.

Divide the mixture equally between the two pans and then bake for around 20–25 minutes. The cakes are ready when they bounce back when gently pushed down (or an inserted skewer comes out clean). Take out of the oven and let them cool for about 10 minutes, then turn out onto a wire rack (top side down) until they are completely cool.

In the meantime, prepare the frosting. Beat butter and cream cheese together until nice and smooth. In a cup, mix water and instant coffee and beat into the butter mixture. Sift in icing sugar and then add as much as you need to reach a thick, frosting consistency.

Spread around 1/3 of the frosting on the flat side of one of the cakes. Place the other cake on top and then slather the remaining frosting all over the top of that one. Decorate with walnuts (optional) and enjoy!

Recipe from Nigella Lawson.