Brazilian Coffee and Walnut Layer Cake

Ingredients

for the sponge
• ½ cup walnut pieces
• 8 ounces superfine sugar
• 2 sticks soft unsalted butter (a bit more for greasing)
• 1⅓ cups all-purpose flour
• 2 teaspoons of instant Brazilian coffee granules.
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• 4 large eggs
• 1 - 2 tablespoons milk
• 1 pinch of cinnamon

for the buttercream frosting
• 3¼ cups confectioners' sugar
• 1½ sticks soft unsalted butter
• 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
• approx. 10 walnut halves (to decorate)
• about 10 pineapple thin sections (to decorate)
• 1 pinch of finely ground cloves

Instructions

sponges
1. Preheat the oven to 180°C/350°F.
2. Grease two 20cm/8inch sandwich tins with butter
3. Line the base of each with baking parchment.
4. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
5. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb, cinnamon, and eggs and process to a smooth batter.
6. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency.
7. Add more milk if needed.
8. Split the mixture between the 2 lined tins and bake 25 minutes, or until the sponge has risen and feels springy to the touch.
9. Cool the cakes in their tins on a wire rack for about 10 minutes,
10. Turn them out onto the rack and peel off the baking parchment.

When the sponges are cool, you can make the buttercream.
1. Pulse the confectioners' sugar in the food processor until it is lump free
2. Add the butter and process to make a smooth icing.
3. Dissolve the instant Brazilian coffee granules in 1 tablespoon boiling water
4. Add the cloves and stir.
5. Add it to the processor while still hot, pulsing to blend into the buttercream.

assembly
1. Place 1 sponge upside down on your cake stand or serving plate.
2. Spread with about half the icing.
3. Place the second sponge on it, right side up so the 2 flat sides "meet" in the middle
4. Cover the top with the remaining icing.
5. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.

Notes