Walnut & Coffee Layer Cake

• 6 ounces butter I prefer salted butter
• 6 ounces soft brown sugar
• 3 large eggs lightly beaten
• 8 ounces self raising flour sifted
• 2 ounces chopped walnuts
• 3 drops almond essence
• 2 tablespoons milk
• 4 ounces butter
• 8 ounces icing sugar sifted
• 1 teaspoon coffee
• 1 teaspoon warm water
• biscuits Amaretto, or walnuts

1. Grease and line a 7 inch/18cm round deep cake tin. Preheat oven to (190.C, 375.F, Gas Mark 5)
2. Cream butter and sugar and almond essence until light an fluffy. Add a tablespoon of flour, then add the eggs. Beat in then add the rest of the flour, walnuts then the milk. Mix thoroughly.
3. Transfer mixture into the tin and bake in the centre of a moderately hot oven for 30 minutes, then reduce the temperature slightly and bake for a further 45 mins until firm to the touch and golden. Always keep an eye on the cake. A few minutes here and there could make the difference between cooked and burnt!
4. Leave the cake to cool on a wire rack.
5. Make the butter cream by creaming the butter and icing sugar together with the coffee mixture until creamy.
6. To finish, divide cake into 2 layers and sandwich together with the butter cream. Spread the top of the cake with the remaining butter cream and sprinkle with some walnuts or amaretto biscuits

butter, brown sugar, eggs, flour, walnuts, milk, butter, sugar, coffee, water, biscuits amaretto

Taken from www.yummly.com/recipe/Walnut-_-Coffee-Layer-Cake-1677494 (may not work)