Makes 16

For the cakes

200g unsalted butter (plus extra for greasing)
200g unrefined cane sugar
4 eggs
Make a small strong coffee for use in cake and icing (2 tbsp in cake)
We sell Mont 58 Coffee beans, read all about them in our Producer Spotlight
200g plain flour
3 tsp baking powder
Pinch salt
75g walnuts chopped

For the icing

Heat over to 180oC/ Fan 160oC.
Grease 23cm cake tin and line with baking parchment
Put butter and sugar in a bowl and beat until light and fluffy.
Beat in eggs one at a time.
Stir in coffee, flour, baking powder, salt & walnuts until combined.
Spoon batter into tin and level.
Bake for 25-30 mins. Check ready by putting skewer in the middle.
Leave to cool in tin for 10 mins. Turn onto wire rack and leave to cool.
To make the icing sieve the icing sugar in a mixing bowl.
Beat in coffee and alcohol (if using), if not add water to get right consistency. It should be quite thick.
Top the cake with icing. Once set, cut into 16 squares and place a walnut half on each one.