This easy coffee and walnut loaf is the perfect afternoon tea treat for coffee lovers. This classic British bake is a deliciously soft, moist, and golden sponge cake topped with coffee buttercream and crunchy walnuts.
- 2 tablespoon Instant coffee Espresso or other strong coffee granules
- 1.5 tablespoon Boiling water
- ½ tablespoon Milk
- 225 g Butter softened (1 cup)
- 215 g Light brown soft sugar 1 cup packed
- 1 teaspoon Vanilla extract
- 4 Eggs whisked
- 210 g Self raising flour (1 & ¾ cups)
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Sea salt
- 70 g Walnut halves (⅔ cup), then chopped into small pieces
- 112 g Butter (½ cup)
- 200 g Icing sugar (1 & ⅔ cups)
- 1.5 tablespoon Instant coffee
- 1 tablespoon Boiling water
- ¾ tablespoon Milk
- 40 g Walnuts chopped, to decorate (⅓ cup)
First, preheat your oven or Ninja Foodi/Speedi using one of the following temperatures: Gas mark 4, 350F, 180c 160c fan, Air fryer 150c (325F).
Now add boiling water to the instant coffee powder and mix until dissolved. and then stir in the milk and let cool while you make the raw batter.
In a large bowl, cream the butter and sugar with a mixer until light and fluffy. Make sure you scrape the sides of the bowl, too.
Mixing in the wet ingredients: start by adding the strong coffee mixture and whisk again until it has all blended in.
Now pour in a little bit of egg mix. Then mix in until it is fully incorporated.
Repeat until all of the beaten egg is mixed in, then mix in the vanilla extract.
Fold in the following dry ingredients: self-raising flour, salt, and ground cinnamon.
We don’t want to knock too much air out of the batter.
Now fold in the chopped or blitzed walnuts.
Butter and line your loaf tin or round pan with baking paper.
Then spoon in the batter and level with the back of a wooden spoon and bake in the oven for 45 minutes to 1 hour.
Insert a skewer in the centre of the cake to see if it comes out clean. If it looks fudgy, bake for another 10 minutes or so. Note: if it looks baked on top, cover with tin foil to prevent burning while baking in 10 minute increments.
Once the cake is baked, place it on a cooling rack to fully cool.
Once cooled, start making the buttercream by creaming the icing sugar and butter in a large mixing bowl with your mixer until light and creamy
Now make up and stir in some coffee again mix in until you have smooth icing sugar.
Spread the coffee buttercream on top of the cake with a knife or piping bag.
Then sprinkle more chopped walnuts to decorate and serve.