Revised: Coffee and Walnut Cake

I posted coffee and walnut cake before but this is a revised version.  Classic coffee and walnut cake is a must-have item in the proper afternoon tea menu.  It can be elevated by decorating with coffee butter cream and even made in 2 to 3 layers.  But my recipe is a very simple home-eating version. I made simple coffee icing by mixing strong coffee and icing sugar.  You can make this with instant coffee powder, icing sugar and water.   Sometimes, I find the simple way is the best. :) 

Ingredients

• 6oz (175g) self-raising flour  
  
• 1 level teaspoon baking powder
•  6oz (175g) low-fat spread (or butter)
•  2 large eggs
•  6oz (175g) light brown muscovado sugar
•  2-3 rounded tablespoons instant espresso coffee powder 
•  3 Tbsp milk or water
•  50g walnuts, finely chopped 

For topping

• icing sugar
• espresso coffee 
• 8-10 walnut halves

 Method

1. Pre-heat the oven to 170ºC, gas mark 3
2. Sift the flour and baking powder into a roomy mixing bowl. Then add the low-fat spread, eggs, sugar and coffee powder. Mix them by using an electric hand whisk for about 1 minute. You may need up to 3 Tbsp milk or water to make the mixture into a smooth, creamy and dropping consistency.
3. Fold the chopped nuts into the mixture.
4. Pour the mixture into the prepared cake tin and bake in the oven for about 30-40 minutes. Remove the cake from the oven and cool down.
5. While the cake is cooling, make up the topping. In a small bowl combine the icing sugar, coffee powder and some water.
6. When the cake is cool, decorate the cake with the coffee icing.