Walnut country cake.
  1. Heat the oven to 180°C ( 360°F), grease the tin.
  2. Beat butter and sugar untill fluffy, beat in eggs one at time adding a tablespoon of flour with the last one to avoid lumps then add vanilla.
  3. Sift the rest of the flour and fold the mixture gently; at last add chopped walnuts.
  4. Pour the dough into the tin and level the Surface. Bake for 20- 25 minutes until risen and Golden brown. Let the cake rest for 5 minutes in the tin then let it cold on a wire rack.
  5. To make the buttercream beat the butter until very soft, add the icing sugar and beat again. Beat in the vanilla extract and enough milk to make it spreadable.
  6. Spread the icing on top of the cooled cake and decorate with extra walnuts.
Recipe Notes

For a 20 cm square tin ( 8 inches).