Marbled Coffee and Walnut Cake

200g butter, softened

200g caster sugar

4 medium eggs

200g self-raising flour

1 tsp baking powder

1 tbsp milk

1½ tbsp Camp Chicory & Coffee Essence

50g walnuts, finely chopped

Coffee icing:

200g butter, softened

400g icing sugar

1½ tbsp Camp Chicory & Coffee Essence

25g walnuts, chopped

Preheat the oven to 180^oC, gas mark 4. Grease and base line 2 x 20cm round sandwich tins.

Whisk the butter and sugar together until pale and fluffy. Whisk in the eggs, 1 at a time. Mix the flour and baking powder together and gradually whisk into the cake mixture until well blended.

Divide the mixture into 2 bowls, stir the milk into one and the Camp and walnuts into the other. Place spoonful’s of each mixture into the prepared tins and gently spread out to the edges of the tin, marble together using the handle of a teaspoon.

Bake for 20-25 minutes until a skewer comes out clean. Allow to cool completely on a wire rack.

To make the icing, whisk the butter until softened, gradually whisk in the icing sugar until pale and fluffy.  Stir in the Camp.

Place 1 cake on a serving plate, spread half the icing over the surface. Top with the remaining cake and spread over the remaining icing. Sprinkle over the walnuts to serve.

Cooks tip

Swap the walnuts for pecans or hazelnuts.