Preheat oven to 180°C (160°C fan) mark 4 and line a roasting tin roughly 20.5cm x 30.5cm x 5cm with baking parchment.
Step 2
To make the cake, put the butter and sugar into a large bowl and beat with a handheld electric whisk until light and fluffy, about 3min. Gradually add eggs, whisking all the time - if the mixture looks as if it's about to curdle, mix in 1tbsp of the flour.
Step 3
Use a large metal spoon to fold in the flour, chopped walnuts, coffee and milk to make a smooth batter. Spoon mixture into the prepared tin and level the surface. Bake for 35-40min or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5min, then lift cake out and cool in its parchment on a wire rack.
Step 4
Meanwhile, make the icing by beating together the butter, icing sugar, vanilla extract and 1½tbsp hot water until smooth. Beat in the ground coffee.
Step 5
Once the cake is completely cool, peel off the paper and slice horizontally through the middle. Transfer the bottom layer to a large serving plate or board. Use half the icing to sandwich the layers back together, then spread remaining icing over the top of the cake. Neatly arrange the walnut halves on top of the cake. Cut into squares.
Per Serving:
Calories: 389
Total carbs: 44 g
Sugars: 35 g
Total fat: 24 g
Saturated fat: 12 g
60 quick and easy dessert recipes that are so simple, you could make them in your sleep
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
