Coffee Walnut Loaf

Cake with Coffee Icing

SERVES 8 PREP 15 minutes + cooling
COOK 50 minutes COST $2 a serve
125g butter, chopped
1 cup caster sugar
cup milk
2 tablespoons instant coffee
1 cups self-raising flour
2 teaspoons ground cinnamon
2 eggs, lightly whisked
2 tablespoons finely chopped walnuts,
toasted, plus cup, extra
Coffee Icing (recipe, below), to serve

1 Preheat oven to 160C/140C fan-forced.

Grease and line a 21cm x 11cm (base
measurement) loaf pan with baking paper,
extending paper at long sides for handles.
Combine butter, sugar, milk and coffee in
a saucepan; cook and stir over low heat for
3 minutes or until melted and combined.
Remove from heat.

2 Sift flour and cinnamon into a bowl.

Add eggs, butter mixture and finely
chopped walnuts; mix well.
3 Spoon mixture into prepared pan;
level surface. Top with half the extra
walnuts. Bake for 45 minutes or until
a skewer inserted at centre comes out
clean. Stand in pan for 5 minutes, then
transfer to a wire rack to cool completely.
4 Drizzle cooled cake with Coffee Icing.
Serve sprinkled with remaining walnuts.

Coffee Icing
MAKES about cup PREP 5 minutes

Orange Poppyseed Loaf Cake

with Sour Cream Frosting
SERVES 8 PREP 15 minutes + cooling COOK 50 minutes COST $2.10 a serve
+ MAKE AHEAD Freeze un-iced cake for up to 3 months. + BUDGET TIP Omit candied
zest. Use finely grated orange zest instead.
cup self-raising flour
cup plain flour
cup caster sugar
1 tablespoon poppy seeds
125g butter, melted
2 eggs, lightly whisked
cup orange marmalade
cup sour cream
2 teaspoons finely grated orange zest
Sour Cream Frosting (recipe, right), to serve
50g thinly sliced candied orange zest,
to serve

level surface. Bake for 50 minutes or until

a skewer inserted at centre comes out clean.
Stand in pan for 5 minutes, then transfer to
a wire rack to cool completely.

3 Spread Sour Cream Frosting over the

top of cooled cake. Serve sprinkled with
candied orange zest.

Sour Cream Frosting

MAKES about cup PREP 5 minutes

1 tablespoon boiling water

2 teaspoons instant coffee
1 cup icing sugar
10g butter, melted
Whisk the boiling water and coffee in a
heatproof jug until coffee dissolves. Sift
icing sugar into a bowl. Add butter and
coffee mixture; mix to form a smooth,
runny icing.

18 recipes+

JULY 2016

1 Preheat oven to 180C/160C fan-forced.

Grease and line a 21cm x 11cm (base
measurement) loaf pan with baking paper,
extending paper at long sides for handles.
Combine sifted flours, sugar and poppy
seeds in a bowl.

2 Whisk butter, egg, marmalade, sour cream

and zest in a jug. Add to flour mixture; mix
well. Spoon mixture into prepared pan;

50g butter, at room temperature

cup icing sugar
cup sour cream
1 tablespoon orange marmalade
Using an electric mixer, beat butter
and icing sugar in a bowl until light and
fluffy. Add sour cream and marmalade;
beat until combined.