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March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Spiced coffee & walnut loaf
This tender and fluffy loaf cake sings with notes of warm spices, toasted walnut and espresso. Although it makes a superb cake for tea, this recipe can also be baked as a round cake or cupcakes for special occasions and celebrations.

Spiced coffee & walnut loaf

Servings: 4-6

Ingredients

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

Directions

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.

Ingredients

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

Directions

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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