I have discovered that you can't take a recipe for a round sponge cake and bake it in a loaf tin and expect it to turn out as well, because it won't. As loaf cakes generally need more time in the oven, the recipe needs to be different. So, knowing that the lemon drizzle sponge is so lovely and soft, I have used that recipe as the base and added coffee and walnuts. Simple!
If you would like to send someone a ready made cake, let me do the work for you. This cake is now available to order in my store.
Ingredients:
100g baking margarine
175g soft brown sugar
2 eggs
2 tablespoons milk
2 tablespoons of really strong black coffee
175g self-raising flour
40g chopped walnuts
Topping:
125g icing sugar
40g butter
1 - 2 tablespoons strong black coffee
Handful of chopped walnuts
Start by making the coffee. If you have an espresso machine, that would be wonderful. But if not, use 2 teaspoons of coffee in a tiny amount of water. Let it cool while you measure all the other ingredients out.
Whisk the sugar and the margarine in a large bowl until the mixture is light and fluffy. Add the eggs, the milk and coffee and continue to whisk. Finally add the flour and the chopped walnuts and whisk until everything is combined and there are no bits of flour left at the bottom of the bowl.
Bake in a loaf tin which has been lined with baking paper for 40 minutes at 180 degrees. Allow the cake to cool on a wire cooling rack.
When the cake has cooled, make the frosting by mixing the icing sugar and butter with 1 tablespoon of coffee. Whisk for a couple of minutes and then add the other tablespoon of coffee bit by bit, as you might not need it all. Whisk for at least 4 minutes to get a lovely, light frosting. Sprinkle with chopped walnuts. Allow the frosting to set for around 20 minutes before you cut the cake.
Commenti