Table of Contents
2 tsp expresso coffee (or any other instant coffee, preferably fine rather than granules). Start by making the sponge. In a bowl, add the butter and sugar and cream until smooth. Add the eggs, and mix well to incorporate. Add the flour, instant coffee, vanilla extract, baking powder and chopped walnuts, and mix well.
No need for a syrup for the sponge, the icing makes it so moist, and perfect even after a few days. 2 tsp expresso coffee (or any other instant coffee, preferably fine rather than granules). Start by making the sponge. In a bowl, add the butter and sugar and cream until smooth. Add the eggs, and mix well to incorporate.
2 tsp expresso coffee (or any other instant coffee, preferably fine rather than granules). Start by making the sponge. In a bowl, add the butter and sugar and cream until smooth.
To make the icing, sift the icing sugar, add the soften butter, vanilla extract, expresso coffee and milk, and mix well with a mixer until smooth. Spread half of the icing over the first half of the sponge, top with the second half of the sponge, and ice the top with the remaining icing. Decorate with walnut halves.
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