Cream the butter and both sugars together until the mixture is pale and light.
Gradually add the beaten eggs, mixing well between each addition.
Dissolve the coffee in the boiling water, add to the mixture and mix to combine.
Sift the flour and a pinch of salt into the bowl, add the chopped walnuts and fold in using a large metal spoon or rubber spatula until the mixture is smooth.
Divide the mixture between the Mini Sandwich Tin (roughly 1 heaped dessertspoon of mixture in each well) and level with a teaspoon.
Bake on the middle shelf of your preheated oven for about 15 minutes until golden, well risen and a wooden skewer inserted into the middle of the cakes comes out clean.
Leave the cakes to rest in the tin for 2 minutes then ease out onto a wire cooling rack and leave until cold.
To make the buttercream, cream the butter and icing sugar together until the mixture is pale and light. Dissolve the coffee in the boiling water, add to the mixture and mix until thoroughly combined.
Cut the cakes in half and spread the bottom layers with half of the buttercream. Spread the top of the cakes with the remaining buttercream and gently press the two halves together. Top each cake with a walnut half to serve.
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