Gluten Free Coffee and Walnut Cake

A gluten free twist on this tasty classic!

Place all cake ingredients together in a mixing bowl and beat until smooth.
Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins.
Bake in middle of preheated oven 180 ° C, 160 °C fan oven, Gas mark 4 for 25â30 minutes. Turn out and cool on wire tray.
Icing: Cream Stork and icing sugar until light. Add coffee essence and beat until well blended, adding a little milk if needed.
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.

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