Mini coffee and walnut cakes

Method

1. Heat the oven to 180°C/fan160°C/ gas 4. Grease a 23cm square tin and line the base with baking paper. Put the butter and golden caster sugar in a mixing bowl and beat together with an electric hand mixer until light and fluffy. Add the vanilla extract, then beat in the eggs one at a time. Use a wooden spoon to stir in the Camp Chicory & Coffee Essence, self-raising flour, baking powder, salt and walnuts until combined. Spoon the cake batter into the prepared tin, level the top, then bake on the middle shelf for 25-30 minutes until a skewer pushed into the centre of the cake comes out clean. Turn out onto a wire rack to cool completely.
2. To make the praline, put the 125g caster sugar in a small pan over a low heat and allow to gently melt, tilting the pan occasionally. (Resist the urge to stir it as this will cause it to crystallise.) Once the sugar has melted, let it cook until it forms a rich caramel. Scatter the walnuts over a well-oiled baking sheet, then pour over the caramel and leave to cool.
3. To make the icing, put the butter and the icing sugar in a mixing bowl and beat with a clean electric hand mixer until combined. Beat in the Camp Chicory & Coffee Essence, whisky and cream.
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5. When ready to serve, put the cake on a board and use a large serrated knife to cut it into 16 squares. Slice each square in half horizontally, fill with a dollop of icing, then ice the top. Break up the praline, then use to decorate the cakes.