Coffee & Walnut Loaf Cake

Ingredients

• 225 g unsalted butter (softened, for the cake)
• 200 g light brown sugar
• 3 large eggs
• 225 g self raising flour
• 2 tbsp instant coffee (dissolved in 2 tbsp hot water)
• 2 tbsp milk
• 100 g chopped walnuts
• 100 g unsalted butter (softened, for the icing)
• 200 g icing sugar
• 1 tsp instant coffee (dissolved in 1 tsp hot water; use up to 2 tsp if desired)
• chopped walnuts (for topping)

Steps

1. 1

   Heat oven to 170°C fan or 190°C conventional.

2. 2

   Grease and line a 25x10cm loaf tin with parchment paper.

3. 3

   In a large bowl, beat the softened butter and light brown sugar together until the mixture is pale and fluffy.

4. 4

   Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.

5. 5

   Gently fold in the self raising flour using a spatula or metal spoon until just combined.

6. 6

   Add the dissolved coffee mixture, milk, and 100g of chopped walnuts to the batter and stir until evenly distributed.

7. 7

   Pour the batter into the prepared loaf tin and bake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.

8. 8

   Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

9. 9

   To make the icing, beat the softened butter first until smooth.

10. 10

    Gradually add the icing sugar to the butter, beating until smooth and creamy.

11. 11

    Mix in the dissolved coffee until well combined.

12. 12

    Spread the icing thickly over the top of the cooled loaf cake and finish by topping with extra chopped walnuts.

Notes

For the icing coffee, you can use 1 to 2 tsp of instant coffee depending on how strong you want the flavor. Ensure the cake is completely cool before icing to prevent it from melting.

Nutrition per serving

• cake
• dessert
• baking
• coffee
• walnut
• loaf cake
• afternoon tea