Coffee Walnut Loaf Cake With Coffee Icing

8
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"From Recipe+ magazine (JULY 2016)"

Original recipe yields 8 servings
OK
  • FOR COFFEE ICING

Nutritional

  • 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 1

Preheat oven to 160C/140C fan forced.

Step 2

Grease and line a 21cm x 11cm (base measurement) with baking paper, extending paper at long sides for handles.

Step 3

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.

Step 4

Sift flour and cinnamon into a bowl and add eggs, butter mixture and finely chopped walnuts and mix well.

Step 5

Spoon mixture into prepared pan and level surface.

Step 6

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.

Step 7

Drizzle cooled cake with coffee icing and serve sprinkled with remaining walnuts.

FOR THE COFFEE ICING


Step 8

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.

Tips & Variations


No special items needed.

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