Heat oven to 180c. Line 2 x 20cm cake tins with baking paper and lightly oil the sides (I use spray oil)

In a stand mixer - add the butter and sugar and cream together until pale colour. Add the eggs and combine.

Weigh all the dry ingredients in a bowl and then sieve ontop of the butter mixture. then use a spatula to combine and no lumps then add the coffee and walnuts and again gently combine.

Divide the batter into the 2 tins and bake for 30 mins until golden brown (tooth pick comes out clean.) then turn off oven and leave door ajar for 5 mins. Remove and leave tin on cooling rack for 20 mins. Then turn out and let fully cool.

Cream the butter / icing sugar and coffee together until smooth. Put on cake on serving plate then add the Amaretto (optional) and Half the Butter cream and even out to about 1 cm from the edge. Then add the rest of amaretto to top cake and place ontop Push down gently.