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Lakeland, the home of creative kitchenware

Coffee & Walnut Mini Loaves



Made in our MINI RECTANGULAR LOAF TIN

makes 12

Ingredients

For the cakes

  • 200g unsalted butter, at room temperature, plus extra to grease
  • 125g golden caster sugar
  • 75g soft light brown sugar
  • 4 eggs, beaten
  • 3 tsp instant coffee
  • 2 tsp boiling water
  • 200g self-raising flour
  • Pinch of salt
  • 75g walnuts, chopped

For the topping

  • 200g icing sugar, sifted
  • 3 tsp instant coffee
  • 3½ tsp boiling water
  • 12 walnut halves

Instructions

  1. Preheat the oven to 180°C/350°F. Grease the loaf tin.
  2. Cream the butter and both sugars together until the mixture is pale and light.
  3. Gradually add the beaten eggs, mixing well between each addition.
  4. Dissolve the coffee in the boiling water, add to the mixture and mix to combine.
  5. Sift the flour and a pinch of salt into the bowl, add the chopped walnuts and fold in until the mixture is smooth.
  6. Divide the mixture between the Mini Rectangular Loaf Tin and level with a teaspoon.
  7. Bake on the middle shelf of the oven for about 15 minutes until golden, well risen and a wooden skewer inserted into the middle of one of the cakes comes out clean.
  8. Leave the cakes to cool in the tin for 2 minutes then ease out onto a wire rack and leave until completely cool.
  9. To make the icing, place all the ingredients into a bowl and beat with a wooden spoon until smooth. Spoon the icing onto the cakes and top each with a walnut half.

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