Coffee walnut cake

Cake

⅔ cup	Canola oil
1 ¼ cups	Brown sugar
1 cup	Plain unsweetened yoghurt
2	Eggs
2 Tbsp	Espresso coffee, brewed extra strong and left to cool (Main)
1 cup	Walnuts, chopped
2 cups	Self raising flour
⅓ cup	Walnut halves

Coffee Icing

150 g	Butter, at room temperature
1 Tbsp	Espresso coffee, brewed extra strong
4 cups	Icing sugar

Directions

To make the cake

1. Heat oven to 160C fan bake. Grease a 22cm cake tin.
2. Place oil, sugar, yoghurt, eggs and coffee in a bowl. Beat to combine.
3. Fold in the chopped walnuts and sifted flour.
4. Pour mixture into prepared tin and smooth the surface. Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
5. Slice through the middle of the cake and fill and top with coffee icing. Decorate with walnut halves.

To make the icing

1. Place all ingredients in a bowl and beat until pale and creamy.