Coffee Walnut Cake

• 8 oz (225 g) self-raising flour
• pinch salt

Always use butter cream to frost layer cakes that are to go in the freezer.

Sift the flour and salt together and set aside. Cream the butter and sugar together until light, then beat in the coffee essence. Lightly mix the eggs and beat into the butter mixture a little at a time beating each addition in well before adding the next. Using a metal spoon, lightly fold in the flour and chopp