Ingredients
- 180g butter
- 180g dark soft brown sugar
- 1 tbsp instant coffee powder mixed with 20ml hot water (and allowed to cool)
- 3 eggs
- 180g self-raising flour
- For the icing:
- 150g Philadelphia cream cheese
- 50g icing sugar
- 1 tbsp instant coffee powder mixed with 20ml hot water (and allowed to cool)
- 30g walnuts, roughly chopped
- 1 tbsp coffee beans, for garnish
- Preheat the oven to 180 degrees/gas 4 and line a 12cm X 24cm loaf tin with parchment paper.
- Cream the butter and sugar together with a hand mixer until pale and creamy, then add the coffee and mix until combined. Add the eggs gradually, one by one, whisking the whole time with the hand mixer until well mixed.
- Fold in the flour and mix lightly with a spatula until evenly combined, then spoon the mix into the lined loaf tin until it is ¾ full. Gently tap the tin to make sure the mix has spread evenly in the tin and to get rid of any air bubbles in the mix.
- Place the tin in the oven and cook at 180 degrees/gas 4 for approximately 35-40 minutes, until a skewer inserted into the centre of the cake comes out clean. Then, remove from the oven. Allow to cool for five minutes in the tin, then lift out and place on a wire rack to cool to room temperature.
- While the cake is cooling, make your coffee icing topping. Place the cream cheese, icing sugar and coffee in a mixing bowl and whisk by hand until combined.
- Spoon the icing on to the cake and spread evenly with an offset spatula. Finish by sprinkling on the chopped walnuts and coffee beans. Slice and serve.
