For the Cake:
- 3/4 cup walnuts (divided)
- 1 1/2 cups (7 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (4 ounces) butter (softened)
- 1 cup sugar (granulated)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup milk
- 3 tablespoons strong espresso or very strong black coffee
For the Frosting:
- 1 1/2 cups icing sugar
- 2 tablespoons butter (softened)
- 3 tablespoons cream cheese (softened)
- 2 to 3 teaspoons strong espresso or very strong black coffee
- Heat the oven to 350 F/180 C/Gas 4. Grease and flour an 8-inch round cake pan.
- With a food processor or food chopper, finely chop 1/2 cup of the walnuts. Set aside.
- Combine the flour, baking powder, and salt in a bowl; blend thoroughly and set aside.
- In a mixing bowl with an electric mixer, beat the 4 ounces of softened butter with the granulated sugar until light and fluffy. Beat in the eggs, one at a time, beating after each addition. Blend in the vanilla.
- In a measuring cup, combine the milk with the 3 tablespoons of espresso or coffee.
- With the mixer on low speed, blend in the flour mixture into the creamed mixture, alternating with the milk and espresso mixture. Blend well.
- Fold in the finely chopped walnuts.
- Spread the batter in the prepared baking pan.
- Bake for approximately 30 to 40 minutes, or until the cake springs back when lightly touched with a finger. A toothpick should come out clean when inserted into the center of the cake.
- Cool in the pan on a rack for 10 minutes. Carefully remove the cake from the pan and cool completely.
- In a mixing bowl with an electric mixer, blend the confectioners’ sugar with the 2 tablespoons of butter and the cream cheese. Beat in the strong espresso or coffee, 1 teaspoon at a time, until the frosting is fluffy and spreadable. Add more confectioners’ sugar if it becomes too thin.
- Coarsely chop the remaining 1/4 cup of walnuts.
- Spread frosting over the top and sides of the cooled cake.
- Sprinkle the coarsely chopped walnuts over the top of the cake.