Coffee & Walnut Cake

Preparation time: 20 minutes
Baking time: 30 minutes
Frosting time: 10 minutes

Method

Preheat the oven to 180°C/Gas 4

Cake

In a bowl, beat the butter and SPLENDA® Granulated together until very light and pale. Add the eggs one at a time to the butter and SPLENDA® mixture, beating well to completely incorporate each egg before adding the next egg.

Add the espresso to the mixture and stir well. 

Add the ground almonds and walnuts and stir well to completely combine.

Spoon the cake mixture into two lined and greased 20cm/8in cake tins. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cake from the oven and leave to cool on a wire rack.

Butter cream topping

Beat the butter and SPLENDA® Granulated together in a small bowl until pale and light. Add the espresso and cinnamon and mix well.
Spread the butter cream over the top of each cake, then place one cake on top of the other.
Decorate the top of the cake with the walnut halves.