Step 1

Preheat the oven to 180deg conventional or 160deg fan assisted. Grease and line the base of a shallow 29cm x 19 cm oblong tin or similar. At least 2cm/1inch deep.

Step 2

Using an electric mixer, beat together the butter and sugar until light and fluffy.

Step 3

Gradually add the eggs one at a time. Adding a little flour in between each one. This will help prevent too much curdling.

Step 4

Mix until well combined.

Step 5

Add the remaining flour, instant coffee powder, chopped walnuts and vanilla extract. Mix together until well combined.

Step 6

Pour the cake mixture evenly into the prepared tin. Bake for 20-25 mins or until baked. Testing the centre of the cake, in different areas, with a skewer until it comes out clean.

Step 7

Leave in the tin to cool for about 10 mins, before turning out onto a wire rack to cool completely. Or you can leave it in the tin to cool completely before adding the coffee icing.

Step 8

Make the Coffee Icing Topping

Step 9

Mix the icing sugar and instant coffee powder together. Beginning with 1 tablespoon of preboiled hot water. Start to mix the icing sugar and coffee powder until you have a thick spreading consistency. Adding more water as needed.

Step 10

When your cake has cooled completely, spread the coffee icing evenly over your cake.

Step 11

Before the icing sets. Decorate with a scattering of walnuts.