Coffee and Walnut Sponge

Prep time – 10 minutes
Cook time – 30 minutes 

Makes 1 loaf 

Ingredients 

Sponge Cake  

180g butter, softened to room temperature 

1 cup brown sugar 

3 eggs 

1 cup self-raising flour 

Pinch of salt 

2 tbsp instant coffee dissolved in 2 tbsp boiling water 

½ cup chopped walnuts 

Buttercream Icing 

100g butter, softened to room temperature 

2 tsp instant coffee dissolved in 1 tbsp boiling water 

1 cup icing sugar 

Method 

1. Preheat the oven to 160°C and line a loaf tin with baking paper.  
2. Cream together the butter and brown sugar until pale and fluffy – about 5 minutes. Add the eggs in one at a time, beating well after each addition. Fold in the flour, salt, instant coffee dissolved in water and chopped walnuts. 
3. Pour the mixture into the prepared tin and smooth out.   
4. Bake in the preheated oven for 30 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin for 10 minutes before turning out to cool on a wire rack. 
5. Once the cake has cooled, make the buttercream. Beat the butter until soft and then beat in the icing sugar. Pour in the coffee and beat until well combined. Spread over the cake and top with additional walnuts before serving.