Ingredients:

For the cake:

• 3 medium eggs (separated)
• 1 cup caster sugar
• 1 1/2 cups self-raising flour
• 1tbsp cocoa powder
• 2tsp instant coffee (dissolved in a splash of water)
• 1/2 cup of yogurt
• 1/2 cup of sunflower oil (or melted butter for a richer taste)
• 1tsp baking powder
• 1/2tsp bicarbonate of soda

For the icing:

• 100g unsalted butter (at room temperature)
• 200g icing sugar
• 1tsp instant coffee

For the caramelised walnuts:

• 1/2 cup caster sugar
• 1/2 cup water
• 100g walnuts

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Method:

For the cake:

Preheat your oven to 180c and grease and line a 20cm cake tin.

Beat the egg whites in an electric mixer with the whisk attachment until firm and dry.  In a separate bowl mix together the egg yolks, sugar, coffee, yogurt and oil.  Add the flour to the egg yolk mixture along with the baking powder and bicarbonate of soda and then finally fold in the egg whites with a metal spoon until the mixture is uniform in colour.  Transfer the mix into the cake tin and bake for approx. 40mins until a skewer inserted into the centre of the cake comes out clean.  Remove the cake from the tin and leave on a wire rack to cool.

For the caramelised nuts:

Put the sugar and water in a small pan and heat on medium until the sugar has dissolved and become a pale amber colour.  Remove from the heat and stir in the walnuts until they are all coated and then transfer them immediately onto a lined baking sheet.  Use a pair of forks to separate the nuts as best you can and allow to cool.  Once cooled, roughly chop the walnuts (making sure that you keep some whole).

For the icing:

Beat the butter in an electric mixer with the blade attachment until smooth.  Add the icing sugar in two batches and beat on high until pale and smooth.  Add the coffee and beat again.  You may need to add a splash of milk to your icing to gain the ideal consistency.

To finish:

Spread a thick layer of icing on top of the cooled cake and sprinkle generously with the caramelised walnuts.  You may need to press down gently on the nuts so that they sink into the icing a little.

Cut into thick slices and serve with steaming cups of good quality coffee.