1 cup self-rising flour (or, 1 cup all purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt)
1/2 cup sugar
2 teaspoons sugar
1/2 cup crushed walnuts
8 walnut halves (for decoration)
8 fluid ounces strong black coffee
2 fluid ounces brandy
8 fluid ounces heavy cream
1/2 teaspoon vanilla essence
Preheat the oven to 350 degrees Fahrenheit. Using a little of the butter, grease a parchment-lined 7-inch cake tin, then dust with a little flour.
In a bowl, beat the butter with a wooden spoon until it is soft. Add 1/2 cups sugar and beat until the mixture is creamy. Add the eggs, one at a time, with 1 tablespoon of flour. Beat to mix and then fold in the remaining flour and the crushed walnuts.
Turn the batter into the prepared cake tin.
Bake for 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the tin and place on a rack to cool for 45 minutes.
Mix the coffee and brandy. Put the cake back in the cake tin, use the skewer to poke holes all through the cake, and slowly pour the coffee and brandy over it.
When all the liquid has been absorbed, (about 5 minutes) turn out on to a serving plate.
Whip the cream with the remaining 2 teaspoons of the sugar and the vanilla essence. Using a spatula, spread the cream in whirls over the cake to cover it completely. Decorate with walnut halves.