225g soft margarine
225g golden caster sugar
4 large eggs, beaten
2 heaped teaspoons instant coffee
225g Shipton Mill Organic Self Raising Flour
2 teaspoons baking powder
For the filling and topping
50g soft butter
175g icing sugar, sifted
1 tablespoon coffee essence
1 tablespoon milk (optional)
75g chopped walnuts
Preheat the oven to 180C. Grease and line 2 x 20cm sandwich tins.
Place the eggs in a large bowl and stir in the coffee granules until dissolved. Add the remaining cake ingredients and beat well until thoroughly blended. Divide the mixture between the tins and level out.
Bake in the oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a minute before turning out. Peel off the paper and finish cooling on a wire rack.
To make the butter cream, blend together the soft butter, icing sugar and coffee essence until smooth, adding the milk if necessary. Use half the butter cream to sandwich the cakes together. Spread the remaining half on top and sprinkle with chopped walnuts.