Mary Berry's coffee and walnut cake recipe
 Mary Berry makes it easy with this delicious coffee and walnut cake. It makes a great little treat for Mother's Day. Equipment and preparation: You will need two deep loose-bottomed 20cm/8in round tins. 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 large free-range eggs225g/8oz self-raising flour½ level tsp baking powder1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water50g/1¾oz walnuts, finely chopped 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 large free-range eggs 225g/8oz self-raising flour ½ level tsp baking powder 1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water 50g/1¾oz walnuts, finely chopped 125g/4½oz unsalted butter, softened225g/8oz icing sugar, sifted1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water8 walnut halves, to decorate 125g/4½oz unsalted butter, softened 225g/8oz icing sugar, sifted 1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water 8 walnut halves, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two deep loose-bottomed 20cm/8in round tins and line the bases with baking paper.Put the butter, sugar, eggs, flour, baking powder and coffee in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth. Fold in the walnuts.Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25-28 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.For the filling and topping, beat the butter and gradually add the icing sugar. Add the coffee and beat until smooth.Choose the cake with the best top, then put the other cake upside-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two deep loose-bottomed 20cm/8in round tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two deep loose-bottomed 20cm/8in round tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and coffee in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth. Fold in the walnuts. Put the butter, sugar, eggs, flour, baking powder and coffee in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth. Fold in the walnuts. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25-28 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Bake for 25-28 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. For the filling and topping, beat the butter and gradually add the icing sugar. Add the coffee and beat until smooth. For the filling and topping, beat the butter and gradually add the icing sugar. Add the coffee and beat until smooth. Choose the cake with the best top, then put the other cake upside-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve. Choose the cake with the best top, then put the other cake upside-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve.