Coffee and walnut butter cake

Preheat oven to 180C or 160C fan. Grease and line base of a deep 20cm round cake pan. Process walnuts until coarsely ground.

Using an electric beater, cream butter and beat in sugar and vanilla extract until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flours and milk and beat on low until combined. Increase speed to medium and beat for another 3 minutes, until smooth. Fold in walnuts.

Spoon mixture into pan. Bake for 50 minutes, until a skewer inserted comes out clean. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.

Make coffee cream filling. Using an electric beater, cream butter and beat in sugar until pale and creamy. Add coffee, beat for 2 minutes until fluffy. Cut cake in half, spread base with filling and cover with top of cake. Dust with icing sugar.