HOME BAKING has never been so popular.

Rachael Springford, 25, who runs Bournemouth-based bakeryboxx.co.uk, explains why.

“In the last year alone nine million people have taken to home baking which is mainly to do with programmes like the Great British Bake Off and also the financial crisis which made people stay at home more and think of things to do.

“Baking is a great way to entertain the family and you have a great sense of achievement at the end.”

Rachael says she was inspired by her mother who is a great cook.

“Ever since I was a baby she made us great home cooked food and as I got older we would try new recipes together.

“When I was about 15, I started baking and absolutely loved it. I love the process of making a cake look pretty and experimenting with flavours.”

Coffee and Walnut cake Serves 8 - 12 Total time required 40 min Preparation time: 15 mins Cooking time: 25 mins Ingredients l 250g self-raising flour l 4 large eggs l 250g caster sugar l 250g butter, l 1 table spoon of instant coffee l 75g walnuts Buttercream for the filling and on top.

l 220g butter (at room temperature) l 450g icing sugar l 1 tbsp of instant coffee dissolved in 2 tsp of hot water Instructions l Set the oven to 180c/350f/gas 4 line 1 x 20cm baking tin.

l Beat the butter until pale then add the and caster sugar together until light and fluffy.

l Add 1 egg at a time beating well between each addition (add a table spoon of flour if the mixture starts to split).

l Fold in half of the sifted flour, don't over beat or the cake won’t rise.

l Add the coffee and water mix and beat just to combined.

l Fold in the rest of the flour gently to combine.

l Put the mixture into your baking tin.

l Bake in the centre of the oven for around 25 minutes until the cakes are springy to the touch in the middle.

l Leave to cool for about 10 minutes, turn out onto a cooling rack and remove the parchment lining.

l While cooling make the buttercream. Whip the butter until soft and pale.

Add half the icing sugar and whip until combined then add the other half and whip for a further three minutes.

Add the coffee liquid little by little while still whipping. Continue beating for another two or three minutes until very light and fluffy.

l Cut the cake in half when fully cooled and put the buttercream in the middle and layer the other half on top.

l For the top either spread any remaining buttercream on top or you can pipe it on using an icing bag and Wilton nozzle 1m to create the look in the picture.

Available to buy from bakeryboxx.co.uk for £19.