Serves 8 – 10
- 200g self raising flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 25g ground almonds
- 225g unsalted butter, softened
- 225g golden caster sugar
- 4 large eggs
- 1 tbsp espresso powder mixed with 2 tbsp crème fraîche or Greek natural yoghurt
- 200g walnut or pecan pieces
- 50g caster sugar
- 1 tbsp cold water
- 150g unsalted butter, softened (for the icing)
- 350g icing sugar
- 2 tsp espresso powder mixed with 1 – 2 tsp boiling water
- ½ tsp ground cardamom (for the icing)
- 2 – 3 tsp Greek natural yoghurt
- Preheat the oven to 180℃. Butter and line the bases of two 20cm, loose bottomed cake tins.
- Sift the flour, baking powder and 1 tsp ground cardamom into a bowl. Stir in the ground almonds.
- Cream the 225g of the butter and 225g of the golden caster sugar until light and fluffy (I do this in my Kitchen Aid or using an electric whisk). Break in the eggs one at a time beating well after each addition then gradually beat in the flour mixture (if you are using an electric food mixer make sure you reduce the speed before you start adding the flour).
- Add the coffee and crème fraîche mix then fold in 100g of the walnut pieces.
- Divide the mixture between the cake tins and bake for around 25 minutes until well risen and golden brown. Remove from the oven and allow to cool completely before icing.
- While the cake is cooking, heat the caster sugar and water in a small pan over a medium heat until the sugar has dissolved and caramelised. As soon as the sugar has turned to a nutty caramel colour, remove from the heat then add 50g of the walnut pieces and quickly stir to coat the nuts in caramel. Pour onto a greased or lined baking sheet (I use a silicone liner) then allow to cool and set.
- In a food processor combine 150g butter with the icing sugar, coffee and water mix, ½ tsp ground cardamom, 50g walnut pieces and 2 tbsp Greek natural yoghurt. Process until you have a thick paste (add a little more yoghurt if the mixture is too firm). The buttercream should be spreading consistency but not runny.
- Once the cake has cooled spread half of the buttercream on one cake. Put the other cake on top of the buttercream to create a cake sandwich then spread the remaining icing on top of this cake. Place the caramelised nuts in a plastic bag and bash with a rolling pin to light crush them. Don’t go mad! You want a variety of rough pieces not a finely ground powder. Sprinkle the crushed nuts over the top of the cake and enjoy a slice with a nice cup of tea!