Coffee and Walnut Loaf

Categories: CAKEY BAKEY and RECIPES.

Coffee & Walnut Cake slice photo

Coffee & Walnut Cake Photo

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.
Prep Time 10 mins
Cook Time 40 mins
Total Time 1 d 50 mins
Course Cakey bakey
Servings 1 Loaf

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Coffee & Walnut Cake Photo
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