Coffee and walnut loaf
Serves 8.
Ingredients
225g / 8 oz caster sugar
150 g / 5 oz butter
120 g / 4.5 oz plain flour
75 g / 3 oz self raising flour
1 tablespoon instant coffee powder
3 eggs
75 g / 3 oz soured cream
75 g /3 oz walnuts
Icing:
150 g / 5 oz icing sugar
1 tablespoon instant coffee powder
50 g / 2 oz walnuts
Preheat the oven to 180 C/gas mark 4.
Place the butter and sugar into a bowl and mix together, adding the eggs until creamy. Fold in the flours and add the soured cream, coffee (disolved in 1 tablespoon of warm water) and walnuts.
Grease and line the base and sides of a 900 g /2 lb loaf tin. Spoon the cake mixture into the tin and level the surface. Bake for approximately 55 minutes until risen and golden and a skewer inserted into the cake comes out clean. Cool on a wire rack.
To decorate, mix together the icing sugar and coffee powder into a bowl. Add a tablespoon of water to make a thick icing and spread over the cake loaf. Decorate with walnuts.
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