Preheat oven to 180°C (160°C fan) mark 4 and line a roasting tin roughly 20.5cm x 30.5cm x 5cm with baking parchment.
Step 2
To make the cake, put the butter and sugar into a large bowl and beat with a handheld electric whisk until light and fluffy, about 3min. Gradually add eggs, whisking all the time - if the mixture looks as if it's about to curdle, mix in 1tbsp of the flour.
Step 3
Use a large metal spoon to fold in the flour, chopped walnuts, coffee and milk to make a smooth batter. Spoon mixture into the prepared tin and level the surface. Bake for 35-40min or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5min, then lift cake out and cool in its parchment on a wire rack.
Step 4
Meanwhile, make the icing by beating together the butter, icing sugar, vanilla extract and 1½tbsp hot water until smooth. Beat in the ground coffee.
Step 5
Once the cake is completely cool, peel off the paper and slice horizontally through the middle. Transfer the bottom layer to a large serving plate or board. Use half the icing to sandwich the layers back together, then spread remaining icing over the top of the cake. Neatly arrange the walnut halves on top of the cake. Cut into squares.
Per Serving:
Calories: 389
Total carbs: 44 g
Sugars: 35 g
Total fat: 24 g
Saturated fat: 12 g
Baking recipes that are so easy, you could make them in your sleep
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
