Created by ImPat on August 26, 2016
Step 1: Preheat oven to 160C/140C fan forced.
Step 2: Grease and line a 21cm x 11cm (base measurement) with baking paper, extending paper at long sides for handles.
Step 3: Combine butter, sugar, milk and coffee in a saucepan and cook and stir over low heat for 3 minutes or until melted and combined and then remove from heat.
Step 4: Sift flour and cinnamon into a bowl and add eggs, butter mixture and finely chopped walnuts and mix well.
Step 5: Spoon mixture into prepared pan and level surface.
Step 6: Top with half the extra walnuts and bake for 45 minutes or until a skewer inserted at centre comes out clean and then stand in pan for 5 minutes then transfer to a wire rack to cool completely.
Step 7: Drizzle cooled cake with coffee icing and serve sprinkled with remaining walnuts.
Step 8: Whisk the boiling water and coffee in a heatproof jug until coffee dissolves and then sift icing sugar into a bowl and add butter and coffee mixture and mix to form a smooth runny icing.