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Espresso loaf cake with burnt butter and coffee icing by Diana Henry
A caffeine-rich loaf, simply embellished with icing and a scattering of walnuts – just add a cup of tea
This is denser than regular coffee cake, as it’s made by the melt-and-mix method. I use a coffee extract for it, made by Nielsen-Massey. If you can’t find it, use Camp Coffee, available in most supermarkets.
Serves 10
For the cake
unsalted butter 225g, plus more for the tin
strong coffee 200ml, preferably espresso
soft light brown sugar 150g
golden syrup 225g
coffee extract 2 tsp
eggs 2 large, lightly beaten
plain flour 240g
malted brown or wholemeal flour 100g
salt a pinch
bicarbonate of soda 1 tsp
walnuts 75g, roughly chopped
