Ingredients

For the sponge:

• 120ml buttermilk
• 15g granulated instant coffee
• 25ml hot water
• 140g butter, soft
• 100g brown sugar
• 80g caster sugar
• Dash vanilla
• 3 large eggs
• 200g plain flour
• Pinch salt
• 2.5 tsp baking powder
• 60g chopped walnuts

For the icing:

• 230g butter, soft
• 230g icing sugar
• 1 tbsp granulated instant coffee
• 1 tbsp hot water
• 12 walnuts

Tools

• kMix Stand Mixer

Method

For the sponge:

1. Preheat your oven to 180C/160C fan.
2. Line a loose bottom 8” cake tin with parchment paper. Grease and flour the tin and set aside.
3. To make the cake, into the bowl of your Kenwood kMix fitted with the K-beater, add the butter and both sugars.
4. Cream for 5-6 minutes until soft and pale in colour.
5. Gradually add the eggs, mixing between each addition.
6. To this mix, add the vanilla.
7. Dissolve the coffee in the hot water, and mix to combine.
8. Add the coffee mixture to the buttermilk and set aside.
9. Sieve the flour, salt and baking powder.
10. To the mixture in the mixing bowl, add half the flour and half the buttermilk mixture.
11. Mix to combine.
12. Add the remaining flour and buttermilk and mix.
13. Finally add the chopped walnuts and fold through.
14. Spoon this cake batter into the prepared tin and place in the preheated oven, and bake for 40-45 minutes or until a skewer inserted comes out clean.
15. Remove and allow the cake to cool for a few minutes before removing from the tin to cool on a wire rack.

 For the buttercream:

1. Dissolve the coffee in the water and set it aside.
2. In the bowl of the Kenwood kMix fitted with the kbeater, add the butter and icing sugar and mix for 5-6 minutes until soft and pale in colour.
3. To this, add the dissolved coffee and mix.
4. Place the sponge on the cake stand and cover the top and sides with buttercream.
5. Take the remaining buttercream and place it in a piping bag fitted with a star nozzle and pipe 12 rosettes on top.
6. Place a walnut on top of each rosette and serve.

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