Cream Stork and caster sugar together until light and fluffy.
Add egg gradually, beating well between each addition.
Fold in flour, then add walnuts and coffee essence.
Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins.
Bake in middle of preheated oven 180°C, 350°F, Gas 4 for 25–30 minutes. Turn out and cool on wire tray.
Icing: Cream Stork and icing sugar until light. Add milk and coffee essence and beat until well blended.
Sandwich the 2 cakes together with a little of the icing.
Spread most of the remainder on the sides and top of the cake.
Chop all but eight of the walnuts and press around the sides of the cake.
Pipe remaining icing around the edge using a star nozzle and decorate with reserved walnuts.
Recipe courtesy of Stork