2020-11-03 15:48:25 | Espresso and walnut loaf cake recipe


Story by: Diana Henry The Telegraph

This is not like a regular coffee cake; it’s denser as it’s made with the melt-and-mix method. I use a delicious coffee extract by the vanilla company Nielsen-Massey, which is available from Sainsbury’s for £4. If you can’t find it use Camp, which is available at Waitrose and Sainsbury’s.

Prep time: 30 minutes | Cooking time: 1 hour 20 minutes




For the cake

  • 200ml very strong coffee, preferably espresso
  • 150g soft light-brown sugar
  • 225g butter
  • 225g golden syrup
  • 2 tsp coffee essence
  • 2 large eggs, lightly beaten
  • 240g plain flour
  • 100g  malted brown flour
  • 1 tsp bicarbonate of soda
  • 75g roughly chopped walnuts

For the icing

  • 2 tbsp instant espresso
  • 100g butter
  • 200g icing sugar, sifted
  • 2 tbsp toasted walnuts, chopped


  1. Butter and base-line a loaf tin measuring 23 x 13 x 7cm.
  2. Put the coffee in a pan and add the sugar, butter and syrup. Heat gently, without boiling, stirring to dissolve the sugar. Pour into a jug and leave to cool. Whisk in the coffee essence and eggs.
  3. Sift the flours with a pinch of salt and the bicarbonate of soda, then add the bran back to the bowl with the flours. Toss in the walnuts. Make a well in the centre and slowly pour in the wet mixture, stirring the flour in gradually with a wooden spoon. Pour into the prepared tin and bake in an oven preheated to 170C/160C fan/gas mark 3½. Bake for an hour and 15 minutes. A skewer inserted into the centre should come out clean.
  4. Leave to cool in the tin for 10 minutes then run a fine knife between cake and tin. Turn out on to a wire rack, peel off the paper and turn the right way up. Leave to cool completely.
  5. Dissolve the espresso powder in 2 tablespoons of boiling water and leave to cool. Put the butter in a pan and melt it. Turn up the heat and cook until it has just turned brown and nutty, but is not burnt. Remove and leave to cool a bit. Put the butter into a mixer with the icing sugar and beat together. Gradually add the cooled coffee. You should end up with a smooth mixture. Scrape into a bowl, cover and put in the fridge to firm up a bit. Using a palette knife, spread the icing over the top of the cake. As it’s a tea cake fancy embellishments are not appropriate (I resisted topping it with chocolate-covered coffee beans) but a scattering of toasted chopped walnuts would be good.
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Source References: The Telegraph

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