Step 1

Preheat the oven to 180C. Grease a 14cm x 24xm loaf tin and line with baking paper.

Step 2

Dissolve coffee in 1/4 cup boiling water. Beat butter, brown sugar and 1/2 cup condensed milk in a stand mixer or using hand-held beaters until creamy. Add eggs one at a time, beating well between each addition. Beat in coffee mixture, then add flour and milk and mix well. Pour into cake tin and bake for 35 minutes until a skewer inserted into the centre comes out clean.

Step 3

Leave to cool on a wire rack.

Step 4

Meanwhile, make caramel icing by combining remaining condensed milk, golden syrup and extra butter in a small saucepan. Stir over gentle heat for 2-3 minutes until thick and luscious. Allow to cool slightly.

Step 5

Spread icing over cooled cake. Sprinkle with walnuts. Slice to serve.