Method
30 minutes
Sift the flour and baking powder together.
Add the butter, castor sugar and eggs and beat with an electric beater for one minute.
Stir in the coffee and walnuts.
Divide between two greased and lined 20 cm round cake tins and bake in a preheated 180 °C oven for 30 minutes.To make the syrup, mix 60 ml boiling water, coffee granules and sugar together until the sugar has dissolved.
To make the filling, beat the caramel until smooth and stir in the cream.
Remove cakes from oven, prick them all over with a skewer, then drizzle the coffee syrup over them.
Allow to cool in their tins.
Remove from the tins and remove baking paper.
Place one layer on a serving plate and cover with half the filling.
Top with the other layer and spread with remaining filling.
Decorate with walnut halves and chill until ready to serve.