Coffee & Walnut Mini Loaves

Name: Coffee & Walnut Mini Loaves
Cuisine: French
Ingredients: 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; 200g, icing sugar, sifted; 3 tsp, instant coffee; 3 1/2 tsp, boiling water; 12, walnut halves

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.