Walnut & Coffee Layer Cake
3 large eggs (lightly beaten)
8 ounces (225g) self raising flour, sifted
2 tablespoons milk
8 ounces (200g) icing sugar, sifted
Grease and line a 7 inch/18cm round deep cake tin. Preheat oven to (190.C, 375.F, Gas Mark 5)
Transfer mixture into the tin and bake in the centre of a moderately hot oven for 30 minutes, then reduce the temperature slightly and bake for a further 45 mins until firm to the touch and golden. Always keep an eye on the cake. A few minutes here and there could make the difference between cooked and burnt!
Leave the cake to cool on a wire rack.