Preparation
- For the cake
- In an electric mixer, beat together the room temperature butter and sugar until light and creamy.
- Add the Greek yogurt and eggs one at a time, mixing well after each addition.
- Gently fold in the espresso until evenly distributed.
- Turn off the mixer and sift the ground coffee, baking powder, and flour into the bowl. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined.
- Lastly, fold in the crushed walnuts with a spatula until evenly distributed throughout the batter.
- Pour the batter into a greased cake tin (bundt tin or a round 12-inch diameter tin). Bake in a preheated oven at 170 degrees Celsius (338 degrees Fahrenheit) for around 40 minutes, or until a skewer inserted into the center comes out clean. For Icing
- Mix all together until smooth and even.
- Spread over the cake. If you have any leftover icing you can place in a bag and freeze for later use.