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Walnut & cinnamon loaf with coffee icing
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Ingredients:
  • Melted butter, to grease
  • 70g (2/3 cup) walnut halves
  • 125g butter, chopped
  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) milk
  • 4.00 tsp instant coffee
  • 300g (2 cups) self-raising flour
  • 7.50 gm ground cinnamon
  • 2 eggs, lightly whisked
  • Coffee icing
  • 20.00 gm boiling water
  • 150g (1 cup) icing sugar mixture
Instructions:
  • Preheat your oven to 160°C. Grease an 11 x 21cm loaf pan with melted butter and line it with non-stick baking paper, leaving some overhang on the sides.
  • Spread the walnuts on a baking tray and bake in the oven for about 5 minutes until toasted. Set aside half of the walnuts and roughly chop the rest.
  • In a saucepan over low heat, melt butter with sugar, milk, and coffee. Stir constantly for 2-3 minutes until mixture is smooth. Take off the heat.
  • In a bowl, mix flour and cinnamon, then create a well in the center. Add the butter mixture, chopped walnuts, and egg. Stir with a wooden spoon until just combined.
  • Pour the mixture into the prepared pan, then generously sprinkle the top with the rest of the walnuts. Bake in the oven for around 45 minutes or until a skewer inserted into the center emerges clean. Transfer the pan onto a wire rack to cool.
  • For the coffee icing, mix water and coffee in a bowl. Place icing sugar in a separate bowl. Slowly incorporate the coffee mixture into the icing sugar, stirring until a silky paste forms. Drizzle over the cake and let it sit for 15 minutes to set.

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