Makes 26 cakes.
Select 26 nice walnut halves.
Preheat the oven to 180'C.
Grease your mini cake moulds.
Blitz 50g walnuts until smooth. Place the ground walnuts, flour, sugar, 100g butter, eggs and half of the coffee in a bowl and beat until light and fluffy.
Pour into cake moulds and bake for 12-15 minutes. Remove from the oven and cool on a wire rack.
Chop 40g walnuts. Beat the remaining butter with the half of the sifted icing sugar to make a light and fluffy buttercream. Then beat in 3-4 tsp of coffee until light and fluffy again. Stir in the chopped walnuts. Cut the cakes in half horizontally and sandwich together with the buttercream.
Blend the remaining icing sugar with 2-3tsp of coffee to make a smooth icing. Ice the cakes and top with a walnut half.
«Try replacing the walnuts with pecan nuts - this will give a slightly sweeter but equally delicious flavour!»