Recipes
Coffee & Walnut Mini Loaves
Made in our 12 Hole Mini Loaf Tin
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
- A pinch salt
- 75g walnuts, chopped
For the topping
- 200g icing sugar, sifted
- 3 tsp instant coffee
- 3 1/2 tsp boiling water
- 12 walnut halves
Method
- Preheat the oven to 180°C/350°F. Grease the loaf tin.
- Cream the butter and both sugars together until the mixture is pale and light.
- Gradually add the beaten eggs, mixing well between each addition.
- Dissolve the coffee in the boiling water, add to the mixture and mix to combine.
- Sift the flour and a pinch of salt into the bowl, add the chopped walnuts and fold in until the mixture is smooth.
- Divide the mixture between the Mini Rectangular Loaf Tin and level with a teaspoon.
- 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.
- Leave the cakes to cool in the tin for 2 minutes then ease out onto a wire rack and leave until completely cool.
- 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.