Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour

Ingredients

1. 225g/8oz unsalted butter, plus extra for greasing
2. 225g/8oz caster sugar
3. 4 free-range eggs
4. 50ml/13⁄4fl oz strong espresso coffee
5. 225g/8oz self-raising flour
6. 75g/21⁄2oz walnuts (or more if you have loads!)

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. In a bowl, beat the butter and sugar together until very light and pale.
3. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
4. Add the espresso to the mixture and stir well.
5. Add the flour, baking powder and walnuts and stir well to completely combine.
6. Spoon the cake mixture into a lined and greased 20cm/8in cake tin.
7. Transfer to the oven to bake 40 -45 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
   Serve with creme fraiche – delish!