Coffee and Walnut Cake - Low FODMAP

For the cake
225g rice flour
100g walnuts, finely chopped
2tsp baking powder
225g butter, softened 
225g caster sugar (granulated sugar for my US friends)
4eggs, beaten 
6-7tbsp cold coffee

For the icing
250g butter, softened
1tsp vanilla extract
500g icing sugar (powdered sugar for my US friends)
2-3tbsp cold coffee
walnuts to decorate

Preheat the oven to 160c (320f) and grease your cake tin(s). I only have one cake tin so have to make one layer at a time, if you have two cake tins you will be able to cook both layers at the same time. 

Chop the walnuts finely, if they are too large they will sink to the bottom of the cake. Mix the finely chopped walnuts, rice flour and baking powder together in a mixing bowl. 

Using an electric mixer, cream the butter and sugar together until pale and fluffy. Slowly add the beaten eggs while continuing to mix the butter and sugar. 

Gently fold the flour mix into the butter/sugar/egg mix by hand using a spatula. 

Divide the cake mix into two even halves. I only have one cake tin so I put half into the tin and leave the other half in the mixing bowl. The cakes take around 22 minutes to cook. When you take them out of the oven leave them to cool on a wire rack. 

Once the cakes have cooled use a pastry brush to brush the coffee onto the top of each layer. 

Put the butter, icing sugar and vanilla extract in a mixing bowl and beat to combine. Add the cold coffee 1tbsp at a time. I find icing to be the one part of baking that is more of an art than a science. By adding the cold coffee 1tbsp at a time you will be able to ensure your icing has the right consistency. If you find you need more than the 3tbsp I have suggested then add coffee until you have the consistency of icing you desire. 

Once you have spread the icing over the cake decorate the top of the cake with walnuts. Enjoy your low FODMAP, gluten free cake!