David Colcombe’s Coffee, Maple and Walnut Cake

• 5 tsp strong instant coffee
• 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 150ml buttermilk
• 175g unsalted butter
• 150g maple sugar
• 3 large eggs
• 200g self-raising flour
• 50g cornflour
• 1/2 tsp bicarbonate of soda
• 75g rough chopped walnuts

For the buttercream icing and filling:

• 300g softened unsalted butter
• 275g maple sugar
• 4 tbsp instant coffee granules
• 25g walnuts, chopped/halved for decoration

1. Preheat the oven to 180°C/ Gas 4 and lightly grease two 8” round cake tins
2. Dissolve the coffee granules in the maple syrup and stir in the buttermilk before mixing together
3. In a large mixing bowl, add the butter, maple sugar and eggs and beat until creamy and fluffy. To this, add flour, cornflour and bicarbonate of soda and stir together slowly adding coffee, maple and buttermilk mix. Fold through
4. Finally, stir through the chopped walnuts. Divide mixture evenly between both cake tins, place on a middle shelf and bake for 35 minutes, reducing temperature to 155°C/Gas 2 after 25 minutes
5. Remove from oven and leave to stand in the tins for 2 minutes before turning out onto wire racks to cool

To make the icing:

1. Place the butter, maple sugar and coffee into a bowl and beat together until creamy, light and fluffy. Make sure the coffee granules are fully dissolved and blended in
2. Divide mixture in two and when sponge cakes are fully cooled, apply a thick layer of butter cream to one side and spread out all over to the edges
3. Cover with second sponge and apply remaining butter cream to the top, spread and decorate with walnut halves