It’s either a blog feast or a famine around my kitchen table these days! I know other bloggers have strict schedules for blogposts etc but to be honest this is my hobby and much as I know ye all hang around on the interweb all day waiting for me to publish a new post, some weeks there may not be any! 😉
This is a handy little recipe to have to hand and can be easily converted to a lemon, summer fruits, chocolate or whatever takes your fancy loaf. I fancied a coffee and walnut loaf so that is what I made!
What you need;
Simply weigh three eggs in their shell….mine weighed 200g, match the weights of the other ingredients to this weight!
200g caster sugar
200g self raising flour
Preheat oven to 180 degrees and grease a loaf tin.
Cream the butter and sugar together.
Add the eggs which you have lightly whisked.
Sieve in the flour and fold.
Lightly stir in the espresso shot.
Pour into the loaf tin and place in the oven.
Bake until a skewer comes out clean, approximately 45 minutes.
Cool on a wire rack.
It’s perfect to eat as it is but I fancied a bit of crunch! I added two teaspoons of freshly made coffee to 50g of icing sugar before drizzling over the cake. Crush a handful of walnuts and scatter on top!
Voila a deliciously moist interior with a lovely crunchy exterior. Perfection!
I entered this picture in Action Against Hunger’s Love Food Give Food Instagram Competition. I’ve just found out my photo was selected as one of the top 20 in the competition and so will be entered in the Pink Lady Food Photographer of the Year Competition.