1 box NOMU minimakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60ml) vegetable oil
¼ cup (60ml) strong espresso, cooled
50g walnuts, finely chopped
Espresso frosting:
80g unsalted butter, softened
120g icing sugar, sifted
1-2 tbsp strong espresso, cooled
Preheat your oven to 160°C and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs until foamy, then whisk in the oil and cooled espresso until well combined. Add the cake mix and walnuts and whisk to form a smooth batter.
Pour the batter into the loaf tin and bake for 40-45 minutes or until cooked when tested with a skewer. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
To make the espresso frosting, beat the softened butter with an electric mixer until pale and creamy. Add the icing sugar in two batches, alternating with the espresso, and mix well to form fluffy and smooth icing.
Spread the frosting on top of the loaf once it has completely cooled. Top with extra walnuts and serve.
Tip: The walnuts can be left out of the recipe to accommodate allergies.
1 box NOMU minimakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60ml) vegetable oil
¼ cup (60ml) strong espresso, cooled
50g walnuts, finely chopped
Espresso frosting:
80g unsalted butter, softened
120g icing sugar, sifted
1-2 tbsp strong espresso, cooled
Preheat your oven to 160°C and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs until foamy, then whisk in the oil and cooled espresso until well combined. Add the cake mix and walnuts and whisk to form a smooth batter.
Pour the batter into the loaf tin and bake for 40-45 minutes or until cooked when tested with a skewer. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
To make the espresso frosting, beat the softened butter with an electric mixer until pale and creamy. Add the icing sugar in two batches, alternating with the espresso, and mix well to form fluffy and smooth icing.
Spread the frosting on top of the loaf once it has completely cooled. Top with extra walnuts and serve.
Tip: The walnuts can be left out of the recipe to accommodate allergies.
1 box NOMU minimakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60ml) vegetable oil
¼ cup (60ml) strong espresso, cooled
50g walnuts, finely chopped
Espresso frosting:
80g unsalted butter, softened
120g icing sugar, sifted
1-2 tbsp strong espresso, cooled
Preheat your oven to 160°C and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs until foamy, then whisk in the oil and cooled espresso until well combined. Add the cake mix and walnuts and whisk to form a smooth batter.
Pour the batter into the loaf tin and bake for 40-45 minutes or until cooked when tested with a skewer. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
To make the espresso frosting, beat the softened butter with an electric mixer until pale and creamy. Add the icing sugar in two batches, alternating with the espresso, and mix well to form fluffy and smooth icing.
Spread the frosting on top of the loaf once it has completely cooled. Top with extra walnuts and serve.
Tip: The walnuts can be left out of the recipe to accommodate allergies.
1 box NOMU minimakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60ml) vegetable oil
¼ cup (60ml) strong espresso, cooled
50g walnuts, finely chopped
Espresso frosting:
80g unsalted butter, softened
120g icing sugar, sifted
1-2 tbsp strong espresso, cooled
Preheat your oven to 160°C and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs until foamy, then whisk in the oil and cooled espresso until well combined. Add the cake mix and walnuts and whisk to form a smooth batter.
Pour the batter into the loaf tin and bake for 40-45 minutes or until cooked when tested with a skewer. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
To make the espresso frosting, beat the softened butter with an electric mixer until pale and creamy. Add the icing sugar in two batches, alternating with the espresso, and mix well to form fluffy and smooth icing.
Spread the frosting on top of the loaf once it has completely cooled. Top with extra walnuts and serve.
Tip: The walnuts can be left out of the recipe to accommodate allergies.
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