Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
Line the tins with a paper liner. Grease the tins (if they need it) with butter paper (or a little butter on kitchen paper)
For the coffee cake:
Mix the instant coffee with as little hot water as you need to dissolve the granules/powder
2 teaspoons instant coffee granules,, Very hot water
Put the butter and eggs with the coffee liquid into your mixing bowl. Add the sugar, flour, and baking powder. Mix all the ingredients together thoroughly.Avoid putting the coffee liquid directly on top of the flour or it may cause granules in the cake.
250 g butter,, 250 g caster sugar, 4 large eggs, 250 g self-raising flour, 2 teaspoons baking powder
Evenly divide the mixture between the tins. Smooth the top with a palette knife and make a slight dip in the centre
Cook for about 25 minutes until the cake surface springs back when you touch it lightly with your fingertip
Remove from the tin and leave to cool completely on a cooling rack before icing.Leave the paper in place if you don't intend to ice them immediately.
For the coffee buttercream:
Dissolve the coffee granules in the water as above
Very hot water, 2 teaspoons instant coffee granules,
Put the butter into a medium-sized bowl and beat until it is soft. This is best done with a hand-mixer
125 g butter at room temperature
Add the coffee liquid. If you aren't sure about the strength, only add half now
Add about a quarter of the icing sugar and beat, slowly at first to avoid the icing sugar going everywhere (see note).Add the rest of the icing sugar in installments, beating thoroughly each time. Taste to make sure the flavour is right. Add more coffee liquid if you prefer
250 g icing sugar
To assemble:
Remove the baking parchment from the cake if you haven't already done so.If the cakes have a pronounced peak, just cut it off with a large, sharp knife. The cakes don't need to be totally flat
Put one cake on the serving dish and use half the buttercream to cover. Spread it evenly. Put the second cake on top and cover with the remaining buttercream
Arrange the nuts on the top of the cake. 12 gives you a good sized portion but if you want smaller slices use 16 nuts.
Notes
Everyday Cooks tips:
Use a splatter guard over your mixing bowl, especially for the icing, to keep the mixture in the bowl
Storage:
The cakes keep well for up to a week in an airtight box - preferably in the fridge.