Coffee cake with coffee buttercream, coffee glacé icing and candied walnuts
You can't get much more coffee into a coffee cake than this.
For the coffee cake
- 200g/7oz unsalted butter, softened, plus extra for greasing the tins
- 200g/7oz caster sugar
- 4 medium free-range eggs
- 3 tbsp coffee essence, such as Camp
- 250g/9oz self-raising flour