Instructions

WHITE MISO CARAMEL WALNUTS
Tip the sugar and water into a pan and stir initially to dissolve the sugar, but then leave it untouched while the caramelization happens. Leave it until it's just edging beyond golden brown towards dark

Remove from the heat and tip in the cream, which will bubble furiously. Add the miso and stir.

Drop in the walnuts, then tip into a sieve, catching the spare caramel which you can heat through and use another time. Keep the walnut halves on one side for decoration.

With the chopped walnuts, quickly (before the caramel sets), drop the caramelized walnuts into a little flour to prevent them from sticking together.

CAKE:
Preheat oven to 350°F. Grease and line 2 x 8 inch (20cm) sandwich tins with baking parchment.

Mix the instant coffee into a thick paste with just a touch of boiling water.

Cream the butter and sugar together until light and creamy.

Add the beaten eggs, a little at a time, with a little flour to stop it curdling, and beat well between each addition of egg and flour

Add any remaining flour along with the coffee and caramelized walnuts and mix well

Divide the cake mixture evenly between the sandwich tins and bake for 20–25 minutes, or until well risen and a dark golden brown. Remove from the oven and allow to cool a little before turning the cakes out onto a wire rack

COFFEE BUTTERCREAM:Beat the butter together with the icing sugar until pale and creamy, then add the coffee. Mix well and allow to chill in the fridge.

When the cakes are completely cold, sandwich them together with half of the coffee buttercream. Spread the rest of the buttercream over the top of the cake and decorate with the walnut halves