Sunday, 22 April 2018

Everyday Coffee Loaf Cake

I had a strong craving for a coffee and walnut cake for the last few days and I finally resisted by making this loaf cake recently. I have a thing for coffee and walnut cake, alongside coconut cake, in that I can easily eat the whole cake by myself. To stop myself eating a whole cake, I simply don't make these cakes on a regular basis and try to treat myself to a slice when I'm at a coffee shop.  I wanted the full hit of a coffee and walnut cake but didn't want to make a traditional sandwich cake held together by copious amount of buttercream. So,  I decided to make a loaf cake instead, which requires minimal effort and has maximum flavour.
The recipe is adapted from my baking book: National Trust Cakes, Bakes and Biscuits. I simply reduced the amount given for a sponge cake, however, I should of let the icing set before I poured it on the cake - my impatience to taste the case was the reason for this. Nevertheless, the coffee and walnut loaf cake was moist, soft and moreish.



You will need a 2lbs/900g loaf tin.
Ingredients
100g self-raising flour
100g caster sugar
100g soft margarine
2 large free eggs
4 heaped teaspoons instant coffee granules
2 teaspoons boiling water

For the topping
75g butter
125g icing sugar
8 - 10 walnut halves

Method
Preheat the oven to 160C, 325F, gas mark 3. Beat together the flour, caster, sugar, margarine and eggs until they are very light and fluffy, preferably in an electric mixer. Put the coffee granules in a cup or  small bowl and add about 3 teaspoons boiling water. The coffee should be very, very dark and just runny - if it's a bit stiff, add a few drops more water, but it certainly shouldn't look like ordinary coffee. You want a liquor that will give a huge hit of coffee without adding too much volume of liquid.
Add 1 teaspoon coffee mixture to the cake mix and beat in. Taste, and add more coffee if needed. Don't throw away any remaining mixture.
Pout the batter in the loaf tin and smooth the tops. Bake for 45 minutes until the cake is firm and springy to the touch.
Remove from the oven and turn out onto a wire rack to cool.
To make the topping beat together the butter and  icing sugar until pale and soft. Add 1 teaspoon coffee mixture and taste. Add more, to taste.
When the cake is cooled frost the top of the cake with the coffee icing. Place the walnuts around the edge of the loaf cake and leave the icing to set, which should only take about an hour.

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