The recipe below is for just under half the recipe to fit a 6 inch pan to make a single layer cake. The frosting is the same I made for the carrot cake but with added coffee granules.
Coffee and walnut cake
A little milk (tablespoon)
7-8 walnut halves for decorating
Preheat the oven to 180 degrees and butter your 6 inch pan, I also added a disc of greaseproof paper to the bottom to make it easier to slide out when cooled.
Blitz the walnuts and sugar in the food processor until fine-ish granulated crumbs. Then add the rest of the cake ingredients except the milk until a thick batter is formed. Then add a few tablespoons of the milk to form a soft gloopy batter.
Spoon into your tin and bake for 30 minutes until golden, put a cocktail stick into the middle to test if it is baked. If it comes out clean then all is well.
Leave to cool and then slather with frosting and arrange the walnut pieces on top.