115 g butter or margarine, softened
200 g sugar
2 eggs
2 lemons
115 g self-rising flour
5 tsp baking powder
2 egg whites
5 tsp coffee
chopped walnuts
icing sugar, for dusting

Directions:

1. Beat together the butter, 115g sugar, two eggs, coffee, flour and baking powder.

2. Spoon into a greased and base-lined shallow 28 x 18 cm cake tin.

3. Whisk the egg whites until stiff but not dry. Fold in the remaining sugar and chopped wallnuts. Spoon roughly over the mixture. Bake at 180C / 350F for about 30 minutes until golden.

4. Cool in the tin for a few minutes before turning out on to a wire rack to cool. Cut into fingers and dust with icing sugar.