225g/8oz margarine, plus extra for greasing
225g/8oz caster sugar
4 quantities egg-relacer
50ml/1¾fl oz strong espresso coffee
225g/8oz self-raising flour
1 tsp baking powder
For the butter cream topping
200g/7oz icing sugar
50ml/2fl oz strong espresso coffee
12 walnut halves, to decorate
1. Preheat the oven to 180C/350F/Gas 4.
2. In a bowl, beat the margarine and sugar together until very light and pale.
3. Add the egg replacer one quarter at a time to the margarine and sugar mixture, beating well to completely incorporate each quantity before adding the next.
4. Add the espresso to the mixture and stir well.
5. Add the flour, baking powder and walnuts and stir well to completely combine.
6. Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
7. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
8. Remove the cakes from the oven and leave to cool on a wire rack.
9. For the butter cream topping, beat the margarine and icing sugar together in a small bowl until pale and light.
10. Add the espresso and mix well.
11. Spread the butter cream over the top of each cake, then place one cake on top of the other.
12. Decorate the top of the cake with the walnut halves and serve in generous slices.
I put the all the butter cream on the top and didn't decorate with walnuts, it might have been better if I did. It was still good though!