Coffee and Walnut cake

Ingredients - serves 8

• 3 tbsp instant coffee (mixed with 3 tbsp boiling water)

• 300 g self-raising flour (use gluten-free if needed)

• 180 g caster sugar

• 1.5 tsp baking powder

• 300 ml tiger nut, almond or any other milk

• 120 ml rapeseed oil (or other flavourless oil)

• 100g walnuts

• 100g tiger nut milk leftover pulp (just use extra walnuts if no tiger nuts

Topping

• 1 tbsp instant coffee (mixed with 1/2 tbsp boiling water)

• 125 g dairy-free margarine

• 320 g icing sugar

• 50g walnuts

Method

• Mix the instant coffee and boiling water

• Preheat the oven to 180ºC (fan) / 350ºF. Grease and line baking loaf

• In a large bowl, combine the dry ingredients (flour, caster sugar and baking powder).  In a jug, mix the wet ingredients (milk, oil and cooled coffee mixture), then add these to the dry ingredients

• Stir in the chopped walnuts, then bake for 18-22 minutes until an inserted skewer or knife comes out clean.

• Leave to cool. Then for the topping;

• Mix the instant coffee and boiling water to a paste and leave to cool. In a food mixer or large bowl mix the margarine and icing sugar until fully combined, then add the coffee mixture

• Spread over the loaf and sprinkle walnuts on top