Ingredients:
5 tbsp instant coffee350g caster sugar3 vanilla pods or 3 tsp vanilla extract240g shelled walnuts240g ground almonds380g unsalted butter, diced5 eggs100g plain flour1 tsp baking powderbutter for greasingcocoa powder for the tin

1. Grease and sprinkle with cocoa a 25cm tin and line the bottom with baking paper. in a cup dissolve the coffee with 2 tbsp boiling water. Mix it well making sure all has dissolved, you might need to put it into the microwave for a few secs and continue mixing.
2. Chop walnuts finely (7 seconds/Speed 5). Tip out and reserve.
3. Put the sugar and vanilla pods (if using) in the TM bowl, put the TM cup on and grind (25 seconds/Speed 10)
4. Add the butter, put the TM cup on and mix (5 minutes/Speed 7) until pale and light, stopping to scrape down the sides with the spatula 3 times, ending with scraping the sides. 5. Insert the Butterfly Whisk and with the blades running on Speed 4, drop the eggs one at the time through the hole in the TM lid, mixing until well blended after each addition.
6. Remove the Butterfly Whisk. Add the walnuts, almonds and dissolved coffee and vanilla extract (if using). Mix in at Speed 4.
7. Scrape the mixture into a large bowl. Fold in the flour mixed with the baking powder. Spoon into the tin and bake at 160°C/300°F/gas 3 for about 90 minutes.

The Cooking Monster's Tip: I have used a previously homemade butter from a 500ml double cream (refer to your Fast and Easy Cooking Cookbook recipe or loo...