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