Method

​1 Preheat the oven to 190°C/fan 170°C/gas mark 5 and grease and line two 20cm (8-inch) cake tins.

2 Mix the coffee with a dessertspoon of boiling water in a cup so that it dissolves into an essence.

3 Place all the ingredients, including the coffee essence, in a mixing bowl and mix to a smooth creamy consistency (an electric hand whisk is ideal for this). When you have a good soft dropping consistency, then divide the mixture evenly between the two prepared sandwich tins spreading the mix around evenly as you can.

4 Place the tins in the centre of the oven and bake for 30 minutes by which time the sponges will have risen and be firm and springy to the touch. Take them out leaving them in the tins only a few seconds before turning them out on to a cooling rack. As soon as the sponges are cool sandwich them together with the following easy, light coffee buttercream icing.

5 Icing: beat the butter and icing sugar together in a small bowl until pale and light. Add the espresso and mix well.

5 Spread the buttercream over the top of each cake. Place one cake on top of the other. Finally, decorate the top of the cake with the walnut halves and serve in generous slices. If it’s not all gone and you want to save if for another day – you can store the cake in an air-tight container.