Coffee Walnut Loaf Cake (Print Version)
# Ingredients:
→ Cake
01 -
225 g unsalted butter or baking spread
02 -
225 g light brown soft sugar
03 -
225 g self-raising flour
04 -
4 medium eggs
05 -
2 tsps instant coffee dissolved in 2 tsps boiling water
06 -
125 g chopped walnuts
→ Buttercream
07 -
150 g unsalted butter
08 -
300 g icing sugar
09 -
2 tsps instant coffee dissolved in 2 tsps boiling water
→ Decoration
10 -
Chopped walnuts
11 -
Sprinkles
# Instructions:
01 -
Preheat your oven to 180ºC/160ºC fan and line a 2lb loaf tin.
02 -
Beat together the unsalted butter and light brown sugar until light and creamy. Add in the self-raising flour and medium eggs, then beat again. Mix in the dissolved coffee.
03 -
Stir through the chopped walnuts and pour the batter into the lined tin. Bake the cake for 55-65 minutes. Once baked, leave to cool fully.
04 -
Beat the unsalted butter on its own to loosen. Add the icing sugar and beat together. Mix in the dissolved coffee.
05 -
Transfer the buttercream to a piping bag and decorate the cake. Add some chopped walnuts and sprinkles. Serve and enjoy.
# Notes:
01 -
This bake will last for 4+ days at room temperature.
02 -
You can freeze this bake for 3+ months.
03 -
Use a 2lb loaf tin and ensure it's only filled 2/3 full if smaller.
04 -
You can swap the dissolved coffee for 1-2 tsps coffee extract or use a double espresso shot from a coffee machine.