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Coffee & Walnut Loaf Cake

Ingredients

  • 150 g Caster sugar
  • 125 g Butter
  • 175 g Gluten free self-raising flour
  • 2 Eggs
  • 1½ tbsp Decaffeinated instant coffee (stirred into 2 tbsp boiling water)
  • ½ tsp Baking powder
  • 20 g Walnuts (chopped into small chunks)

For the icing:

  • 200 g Icing sugar
  • ½ tsp Decaffeinated instant coffee (dissolved into ½ tbsp boiling water)
  • 75 g Butter
  • 25 g Walnuts (chopped into small chunks)

Instructions

  • Preheat the oven to gas mark 5 or 170 degrees fan. In a large bowl, mix together the butter and sugar.
  • Add the eggs, self-raising flour, baking powder, coffee and walnuts and stir until well combined.
  • Transfer the cake mixture to a lined loaf tin, and smooth the top evenly with a spatula.
  • Bake for 40 minutes and leave to cool.
  • To make the icing, mix together the icing sugar, butter and coffee until it forms a smooth, spreadable icing. Using a palette knife, spread this on the surface of the loaf cake and decorate with walnuts.