
Coffee & Walnut Mini Loaves
- Difficulty level : Easy
- Type : Breakfast
- Cuisine : French
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.
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