Food. Travel. Recipes.

Friday, 28 May 2010

walnut, cinnamon and coffee loaf

So a couple of days ago, I had a real craving for coffee cake, that deep, almost luxurious taste of rich coffee in spongy surroundings. However, I don't have a proper cake tin but I have a loaf tin, unfortunately my cookbooks were actually not of much use this time looking for a coffee loaf cake so I researched online and found a lovely recipe for walnut, cinnamon and coffee loaf. A really rich tasting cake with deep flavours coming from the cinnamon and coffee really make it an indulgent slice of sweetness to have with a cup of Earl Grey.

The recipe specifies a coffee icing, but I left that out - I thought the loaf looked lovely coming out of the oven with some pieces of walnut placed on top instead of an almost sickly sweet icing.

Cooking Time
55 minutes

Ingredients (serves 10)
Melted butter, to grease
70g (2/3 cup) walnut halves
125g butter, chopped
215g (1 cup) caster sugar
125ml (1/2 cup) milk
2 tsp instant coffee
300g (2 cups) self-raising flour
3 tsp ground cinnamon
2 eggs, lightly whisked

Preheat oven to 160°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing the sides to overhang.

Place the walnuts on a baking tray. Bake in oven for 5 minutes or until toasted. Reserve half the walnuts. Coarsely chop remaining walnuts.

Combine butter, sugar, milk & coffee in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter melts and mixture is smooth. Remove from heat.

Combine flour and cinnamon in a bowl and make a well in the centre. Add the butter mixture, chopped walnuts and eggs, and use a wooden spoon to stir until just combined.

Pour mixture into prepared pan and sprinkle with the remaining walnuts. Bake in oven for 45 minutes or until a skewer inserted in the centre comes out clean. Turn onto wire rack to cool.

Serve with a cup of tea (Earl Grey preferably) and enjoy!

Love FF x

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