Ingredients For The Cake
225g softened butter
225g soft light brown sugar
275g self-raising flour
2 level tsp baking powder
4 large eggs
4 tbsp freshly brewed coffee, or 2 tbsp coffee essence and 2 tbsp milk
For the Icing
225g sifted icing sugar
4 tsp freshly brewed coffee or 2 tsp coffee essence and 2 tsp milk
Walnut halves to decorate
Grease and line a traybake or roasting tin, measuring approximately 30 x 23cm, and preheat the oven to 180°.
Weigh the softened butter.
Weigh the soft light brown sugar.
Weigh the self-raising flour and sieve into a bowl with the baking powder.
Lightly beat the eggs.
Beat everything together until well blended.
Transfer the mixture to the baking tin.
Bake until the the cake has shrunk away from the sides of the tin and the top springs back when pressed lightly with the fingertips.
Leave to cool in the tin for about ten minutes, and then transfer to a wire rack to continue cooling.
Place all the icing ingredients in a saucepan and heat gently, stirring with a wooden spoon until the butter has melted and the frosting has formed. If it is a little too runny, leave it for a few minutes to cool and firm up.
Stand the wire rack with the cooled cake over a tray to catch any icing that may drip, and spread the frosting over the top of the cake.
Decorate with the walnut halves and cut into pieces.