Coffee and walnut cake
The combination of coffee and walnut is a classic but the addition of chocolate adds another layer of flavour to this beautiful cake, ready in just one hour
Coffee loaf cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 10
Skip to ingredients
- 175g unsalted buttersoftened, plus extra for the tin
- 85g caster sugar
- 85g soft light brown sugar
- 3 eggs
- 175g self-raising flour
- 2 tbsp instant espresso powderdissolved in 2 tbsp of boiling water and cooled completely
LATTE FROSTING
- 100g unsalted buttersoftened
- 200g icing sugar
- 1 tsp instant espresso powderdissolved in 1 tsp of boiling water and cooled completely, plus extra powder for dusting
- 1⁄2 tsp vanilla extract
Nutrition: per serving
- kcal441
- fat24.6g
- saturates14.9g
- carbs50.1g
- sugars36.7g
- fibre0.7g
- protein4.4g
- salt0.7g
Method
step 1
Butter a 900g loaf tin and line with a wide strip of baking paper, leaving some overhanging. Heat the oven to 180C/160C fan/gas 4.
step 2
Beat together the butter and sugars in a bowl using an electric whisk until pale, light and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour with each addition until everything is incorporated. Beat in the remaining flour and the cooled coffee until smooth.
step 3
Scrape the mixture into the tin and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the middle comes out clean. Cool completely.
step 4
To make the frosting, beat the butter for 1 min using an electric whisk, then beat in the icing sugar, cooled coffee and vanilla. Spread the frosting over the top of the cooled cake, then dust with a little espresso powder.
