Method

Spread 40g (1½ oz) of oats on a baking sheet and lightly brown in oven, allow to cool. Cream sugar and margarine together until light and fluffy.  Beat in eggs one at a time, adding one tablespoonful of flour with each addition. Fold in remaining flour, oats and coffee essence. Divide mixture between two 17cm (7”) greased sandwich tins. Level over the surface and bake for 20-25 minutes at 175°C/375°F/gas 5.  Cream butter, icing sugar and coffee essence together until light and fluffy.  Allow cakes to cool, then sandwich together with some of the butter icing. Spread butter icing around the sides of the cake and roll in browned oats. Spread the top with the remaining butter icing and decorate with halved walnuts.