Recipe: WALNUT CAKE WITH COFFEE ICING

Makes 8 – 10 slices

For the coffee icing
150ml cooled, strong coffee
250g softened, unsalted  butter
250g icing sugar

For the cake
5 eggs, separated
5 tbs caster sugar
3 tbs coffee, freshly brewed
Grated zest of one lemon
175g finely ground walnuts
12 shelled walnuts, to serve
2 tps lemon juice

Beat the cooled coffee with the butter until smooth, add the icing sugar a tablespoon at a time.  Place in the fridge for 10 minutes to firm slightly.

Preheat the oven to 200ºc.  Butter one 20cm round cake tin and line its base with baking paper or butter six individual moulds.  Beat the egg yolks and sugar together until pale and thick.  Add the coffee, lemon zest and juice and ground walnuts.  Whisk the whites to soft peaks and fold into cake mixture.  Spoon into the cake tin or moulds, and bake on the middle shelf for 20 minutes or until springy to the touch.  Remove and cool slightly before turning out.  When cool, ice and decorate with walnuts.