Coffee Walnut Loaf Cake With Coffee Icing
August 26, 2016
"From Recipe+ magazine (JULY 2016)"
- FOR COFFEE ICING
- Serving Size: 1 (132.6 g)
- Calories 478.3
- Total Fat - 21.3 g
- Saturated Fat - 10.1 g
- Cholesterol - 90 mg
- Sodium - 159.4 mg
- Total Carbohydrate - 69.6 g
- Dietary Fiber - 3.1 g
- Sugars - 53 g
- Protein - 6.4 g
- Calcium - 60.2 mg
- Iron - 1.3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat oven to 160C/140C fan forced.
Grease and line a 21cm x 11cm (base measurement) with baking paper, extending paper at long sides for handles.
Combine butter, sugar, milk and coffee in a saucepan and cook and stir over low heat for 3 minutes or until melted and combined and then remove from heat.
Sift flour and cinnamon into a bowl and add eggs, butter mixture and finely chopped walnuts and mix well.
Spoon mixture into prepared pan and level surface.
Top with half the extra walnuts and bake for 45 minutes or until a skewer inserted at centre comes out clean and then stand in pan for 5 minutes then transfer to a wire rack to cool completely.
Drizzle cooled cake with coffee icing and serve sprinkled with remaining walnuts.
FOR THE COFFEE ICING
Whisk the boiling water and coffee in a heatproof jug until coffee dissolves and then sift icing sugar into a bowl and add butter and coffee mixture and mix to form a smooth runny icing.
No special items needed.