This is unashamedly rich and luscious. Firstly, coffee and walnuts have a great affinity; secondly, so do coffee and creaminess; and thirdly, because the cake is soaked in coffee syrup, it's also meltingly moist. Serves 8 Ingredients For the sponge cake: • 1½ level tablespoons instant coffee mixed with 2 tablespoons boiling water • 3 oz (75 g) walnut halves • 6 oz (175 g) self-raising flour • 1½ level teaspoons baking powder • 6 oz (175 g) softened butter • 6 oz (175 g) golden caster sugar • 3 large eggs at room temperature For the syrup: • 4 tablespoon, 2 fl oz (55 ml) strong coffee • 2 oz (50 g) demerara sugar For the filling and topping: • 1 tablespoon coffee granules • 1 rounded tablespoon caster sugar • 10 w
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