Jamie Magazine
By Georgie Socratous
About the recipe
This cake is a favourite afternoon pick-me-up, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine.
Recipe From
Jamie Magazine
By Georgie Socratous
175g unsalted butter (at room temperature), plus extra for greasing
75g walnuts, plus extra to garnish
175g sugar
3 large free-range eggs
150g self-raising flour
½ teaspoon baking powder
50ml cold espresso
COFFEE FILLING
65g unsalted butter (at room temperature)
125g icing sugar
40ml strong espresso
COFFEE ICING
100g icing sugar
20ml strong espresso
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