Step 1

Tip all the cake ingredients into a bowl and beat well until smooth. Divide between two 18cm round sandwich tins (buttered, base-lined and floured) and spread out to level the surface.

Step 2

Bake in the centre of the oven at 180°C/350°F/Gas Mark 4 for 25-30 mins, or until the cakes are firm to the touch in the centre and spring back when lightly pressed.

Step 3

Remove from the oven and leave to cool in the tins for 5-10 mins. Remove from the tins and transfer to a wire rack to cool completely.

Step 4

For the filling, beat together the butter, icing sugar and chicory and coffee essence until smooth, adding 1tbsp boiling water if the mixture is still very thick. Fill a large piping bag with the mixture.

Step 5

Using a star-shape piping tube, pipe six or eight swirls on the top of one of the halves of cake, then use the rest of the filling to sandwich the two layers together. Place a walnut half on top of each swirl of filling.

Step 6

Dust the coffee and walnut cake with a little icing sugar before serving.