Ingredients
- 200g roasted walnuts
- 125g unsalted butter
- ¾ cup caster sugar
- 2 tbs honey
- ½ cup milk
- 2 tbs instant coffee powder
- 1½ cups self-raising flour
- 1 tsp ground cinnamon
- 2 eggs, lightly beaten
Cake
- 1 tbs instant coffee powder
- 1 tbs hot water
- 1 cup icing sugar
Icing
Difficulty: Easy
Makes: 1 loaf
Preparation time: 10 minutes
Cooking time: 15 minutes
Method
Preheat oven to 160°C Conventional. Grease and line a 25cm loaf tin.
Place the butter, sugar, honey, milk and coffee powder in a small saucepan over low heat and stir until melted and combined.
Transfer 150g of the roasted walnuts into a food processor and blend nuts until finely ground then transfer to a mixing bowl along with the flour and cinnamon and whisk to combine.
Stir in the coffee mixture, eggs and mix until combined. Roughly chop the remaining walnuts and fold through the cake mixture. Pour into prepared tin and bake for 45-50 minutes until cooked. Cool in tin for 10 minutes then turn out into cooling rack to cool completely.
To make the icing, whisk all ingredients together and drizzle over cake. Set aside to set for 10-15 minutes before slicing and serving.
