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1
Preheat the oven to 200C/180C fan.
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2
Grease and line two 20cm sandwich cake tins.
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3
In an electric processor, beat the butter and sugar together until pale and fluffy.
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4
Add the eggs one at a time to the mixture, beating well between each one.
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5
It will look a little sloppy when all the eggs are in - but don't worry; it will soon transform!
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6
Add the espresso to the mixture and stir well, preferably with a wooden spoon (we don't want to beat too much air out of the batter).
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7
Sieve in the flour and add the walnuts, then mix again with a wooden spoon.
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8
Spoon the cake mixture into the prepared tins and bake in the middle of the oven for 25-35 minutes, until golden and springy on top, or until a skewer inserted into the centre of the cake comes out clean.
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9
Try not to open the oven door during cooking time.
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10
Remove the cakes from the oven and leave to cool on a wire rack.
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11
For the butter cream topping, beat the butter and icing sugar together in an electric mixer until pale and light (slow at first, to prevent the icing sugar from going all over the place).
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12
The more you mix it, the lighter and fluffier it will become.
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13
Just keep going until you get the desired consistency.
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14
Add the espresso to the frosting and mix well.
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15
The amount you add depends on how coffee-ish you want it to taste - I use 50ml, but you could try 70ml.
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16
Although if you up the espresso quantity, you may have to add a little more icing sugar, to prevent it from getting too runny.
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17
Sandwich the two cakes together with buttercream, then use what's left to cover the top of the cake.
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18
Decorate with walnut halves.
