Walnut and Cinnamon Loaf with Coffee Icing

Ingredients (serves 10)

• Melted butter, to grease
• 70g (2/3 cup) walnut halves
• 125g butter, chopped
• 215g (1 cup) caster sugar
• 125ml (1/2 cup) milk
• 2 tsp instant coffee
• 300g (2 cups) self-raising flour
• 3 tsp ground cinnamon
• 2 eggs, lightly whisked
• Coffee icing
• 1 tbs boiling water
• 2 tsp instant coffee
• 150g (1 cup) icing sugar mixture

Method

1. Preheat oven to 160°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing the sides to overhang.
2. Place the walnuts on a baking tray. Bake in oven for 5 minutes or until toasted. Reserve half the walnuts. Coarsely chop remaining walnuts.
3. Combine butter, sugar, milk & coffee in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter melts and mixture is smooth. Remove from heat.
4. Combine flour and cinnamon in a bowl and make a well in the centre. Add the butter mixture, chopped walnuts and egg, and use a wooden spoon to stir until just combined.
5. Pour mixture into prepared pan and sprinkle with the remaining walnuts. Bake in oven for 45 minutes or until a skewer inserted in the centre comes out clean. Turn onto wire rack to cool.
6. To make the coffee icing, combine water and coffee in a bowl. Place the icing sugar in a bowl. Gradually add the coffee mixture, stirring until a smooth paste forms. Drizzle over the cake and set aside for 15 minutes to set.