Coffee and Walnut Loaf
This recipe was born out of my love for the simple tea loaf. By swapping the soaking liquor for coffee, adding a dash of coffee essence and walnuts = HEY PRESTO, my coffee and walnut loaf is born. Hope you get to enjoy this one.
- 125 g wholemeal self raising flour
- 125 g self raising flour
- 145 g Sultanas
- 60 g Walnut halves
- 2 tsp Camp coffee essence
- 2 tsp Instant coffee granules I used Azera Intenso
- 300 ml Water
- 1 medium egg
- Make up 300ml of coffee using granulated coffee.
- Put the sultanas in a jug and cover with the hot coffee. Leave to steep for at least 8 hours, ideally 24 so the fruit becomes really plump.
- When ready to bake preheat the oven to 160 C and measure out the flours into a large bowl. Line your loaf tin ready with greaseproof or a loaf liner.
- Crack the egg into the jug with the fruit and coffee, add the coffee essence and mix well.
- Chop the walnuts into small pieces (reserving a few for the top of the cake) and mix into the flour.
- Pour the wet ingredients into the dry and mix until incorporated and you have a fairly stiff batter. Add a little more water if too stiff to mix.
- Spoon into the loaf tin and decorate with the reserved walnut pieces.
- Bake for 40-50 minutes until cooked through and golden brown.
This cake would also be lovely if you swapped the sultanas for dates. Will keep for a few days in a tin but I warn you, it is rather morish! Nutrition (10 slices): 180 Kcal, 28g Carbohydrates (11g Sugar), 5g Fat (1g Saturated) 5g Protein, 2g Fiber