Step 1

Preheat your oven to 180°C/160°C(fan)/350°f/Gas 4.

Step 2

Cream 225 g Butter and 225 g Dark brown sugar together until fluffy.

Step 3

Dissolve 2 tbsp Instant coffee in 2 tbsp warm water and mix into the butter/sugar.

Step 4

Mix in 4 Eggs.

Step 5

Carefully fold in 225 g Self-raising flour and then fold in 60 g Walnuts.

Step 6

Grease and line the loaf tin. Pour the cake batter into the tin. Cook for 40-45 minutes, until a skewer or toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes. Remove from the tin and put onto a wire rack. Allow to cool completely.

Step 7

Cream together 100 g Butter and 200 g Icing sugar, until light and fluffy.

Step 8

Dissolve 2 tbsp Instant coffee in 2 tbsp warm water and mix into the buttercream, along with 2 tbsp Whole milk.

Step 9

Spread the buttercream over the cooled cake and decorate with more Walnuts (optional).