225g salted butter, softened
225g caster sugar
225g self raising flour
100g walnut halves
For the buttercream
250g icing sugar
185g salted butter, softened
Preheat a Miele Combination Steam Oven on Cake Plus 160˚C and line and grease two 20cm cake tins. If you don’t have a combination steam oven, this cake can also be baked in a Miele Oven on Fan Plus 160˚C.
Toast the walnuts in a frying pan on a medium high heat until they smell nutty and look toasted. Reserve a quarter of the walnuts to decorate the cake and roughly chop the rest.
In a large bowl, cream the butter and sugar together using an electric hand whisk until light and pale. Continue whisking and gradually add the eggs.
Once the eggs are fully incorporated, fold in the flour, salt, coffee essence and chopped walnuts.
Transfer the cake mixture to the lined cake tins and bake for 25 – 30 minutes.
For the butter cream, place the icing sugar, butter and espresso shots into a large bowl. Whisk with an electric hand whisk for 1-2 minutes until light and fluffy.