This is one of the best cakes I’ve ever made, and I can say that…because it’s not actually my recipe!
I first made this Coffee Walnut Loaf about a year ago. It’s from a January 2017 issue of Food to Love Magazine – and it’s become one of my favourite bakes. It has a wonderful consistency, a lot like carrot cake and an incredible molasses taste. It doesn’t actually taste too strongly of coffee. If you haven’t got much of a sweet tooth (like me) or you don’t have time, I think this would work without the icing as well. (my husband was horrified that I would even suggest changing it in any way!)
I’ve been working with Food to Love Magazine over the last couple of weeks. They were one of the first magazines to feature my cookbook, way back when it was still called “The Aldi Lover’s Guide to Cooking” So I’m pretty fond of them! If you’ve ever bought a copy, you’ll know that all of their recipes are triple tested – so they just work, every time. I have a pile of their magazines as part of my (soon to be out of control) collection! They agreed that I could share my favourite recipe on here….So here it is!
Food to Love have given me a discount code for a subscription! So, if you love trying new recipes, want to brush up on your kitchen skills and build a collection of magazines that will help you to ‘cook the seasons’ for years to come – just go to Great Magazines and add the code COOKTEN! at the checkout for a 10% discount. There’s also a trial option, where you can get 3 issues for £5!
I cannot wait for you to try this, so if you bake it and share it – make sure you tag me on Instagram
Coffee walnut loaf:
- 125g butter (chopped)
- 220g caster sugar
- 125ml milk
- 2 tbls instant coffee granules
- 150g walnuts
- 200g self-raising flour
- 2 tsps ground cinnamon
- 2 eggs, beaten lightly
- 2 teaspoons instant coffee granules
- 1 tbls boiling water
- 160g icing sugar
- 10g soft butter
- Heat the oven to 160C.
- Grease and line a 11cm x 21cm (top measurement) loaf tin.
- Add the butter, sugar, milk and coffee (loaf ingredients), into a small saucepan, place on a low heat until melted. Remove from the heat once melted.
- Chop half the walnuts into small pieces.
- Sift the flour and cinnamon into a mixing bowl. Add the eggs, butter mixture and chopped walnuts. Mix thoroughly, before pouring into the loaf tin.
- Bake loaf for 15 minutes. Top the loaf with the remaining whole walnuts and very gently press them in so that they don’t come out after baking.
- Bake for a further 30 minutes, or until a skewer inserted in the centre comes out clean.
- Turn the loaf, top side up, onto a wire rack. Leave to completely cool.
- To make the icing, combine the coffee and water in a small jug.
- Sift icing sugar into a heatproof bowl. Stir in the butter and the coffee mixture to form a firm paste. Place the bowl over a small saucepan of simmering water and stir until the icing is runny enough to drizzle. Add a little more butter or boiling water if it’s too thick.
- Drizzle the icing over the loaf.
*This is part of a paid collaboration with Food to Love Magazine