70gchopped walnuts with some extra to dot on the icing
Frosting
150gsifted icing sugar
2tablespoonsof strong filter coffee
Instructions
Preheat oven to 180/350/Gas 4. Grease a large round cake tin.
In a large bowl, cream the butter and sugar together until fluffy.
Add eggs individually, beating well after each addition.
Sift all of the dry ingredients together and fold them through the creamed mixture alternately with the yogurt.
Add the coffee and gently mix through until well combined. Fold through the chopped walnuts.
Spoon mixture into cake tin and bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
After the cake has cooled, mix the icing sugar & coffee together well. Spread the frosting over the cake with a palette knife and decorate with the walnut halves.