• 4 eggs
• 115 g/4 oz icing sugar
• 1 tbsp fine fresh breadcrumbs
• 1 tbsp finely ground fresh coffee
• 1 tbsp real cocoa powder
• 175 g/6 oz shelled walnuts, roughly chopped

For the Icing

• 115 g/4 oz unsalted butter, softened
• 115 g/4 oz icing sugar, sifted
• 1 egg yolk
• 1 tbsp instant coffee
• 2 tbsp boiling water

Grease and line a cake tin, 20 cm/8 in in diameter and 5 cm/2 in high.

Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the breadcrumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake in a preheated oven at 180°C/350°F/Gas 4 for 45 minutes. Cool in the tin, then turn out on to a rack.

To make the icing, cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.