Preheat your oven to 160c fan, 180c no fan, gas mark 3 to 4, 350f
Prepare 2 x 6" cake tins by greasing the sides with butter and lining with baking parchment
Weigh the eggs in their shells and note the weight
In your mixer bowl put the same weight as the eggs of Butter/Baking Spread and Caster Sugar
Beat until light and fluffy
Crack the eggs into a bowl, weighing them to see what the weight is without the shells
Make up the weight of the eggs with the coffee syrup - see post above for explanation
In another bowl, weigh out the same weight as the eggs, of plain flour and add 1 tspn of baking powder for every 100gsm of flour
With you mixer on low, add one egg at a time to the butter and sugar mixer.
If the mix looks like its starting to curdle, add a spoon of flour
Once all the egg mix is added and mixed well remove from the mixer
Add the flour and gently fold in until you have a smooth mix of a dropping consistency
Lastly add a few crushed walnuts - however many you fancy
Divide the mixture into the 2 tins and smooth to the edges. Making a dent in the middle so the cake doesn't done too much when baked
Sprinkle a few more chopped walnuts on top, and just poke them through the surface
Bake for 25-30 minutes or until well risen, golden on top, a skewer comes out of the centre clean, and when lightly pressed with your finger it bounces back
Remove from the oven and allow to cool for 5 minutes, before removing from the tins and transferring to a wire rack to cool fully
In your stand mixer bowl mix together the butter. icing sugar and remaining coffee syrup.
Start with your mixer on low, then gradually turn up to high
Mix on high for a minimum of 5 minutes.
For my Perfect Buttercream Recipe, click here https://bronyadcc.co.uk/perfect-buttercream/.
Assemble the cake by sandwiching buttercream between cake layers, before finishing the top with more buttercream and some crushed Walnuts