Coffee & Walnut Cake

 

A belated birthday cake for my husband's (his favourite) and mother-in-law's birthdays, only a few days apart, as we were holidaying in Croatia (gorgeous) at the time.

I used Delia Smiths' All-in-One Sponge Cake recipe and adapted it for size, shape and flavour (it's from her 1985 book so, apologies, my copy is looking very battered now!)

 The changes I made:

1. I sized up all the ingredients of the mixture by a third, so it was a 3-egg sponge mixture.

2. Instead of two round tins, I used a single 21" square cake tin.

3. Instead of 30 minutes, I baked it for about 40 minutes.

4. I also added in some sunflower seeds.

5. When cool, I topped it with a coffee buttercream (from Mary Berry: beat 125g Butter, 225g sifted icing sugar, 1 tbspn dissolved coffee granules), decorated with whole walnuts and splashes of melted chocolate.