Baking: Coldbrew and Walnut Tealoaf

This is the result of a bit of experimentation. I’m prepared to admit that it’s the nicest cake I’ve ever made and it’s certainly in the top 5 nicest cakes I’ve ever tasted. This is the cake that I’ll make sparingly. If I didn’t, I’d have it every week and sicken myself of it.

The main flavour in this is coldbrew. You can buy it ready made but it tends to be very expensive for a small bottle. You can use normal coffee, but make sure it’s strong. If you want to make your own coldbrew, there are plenty of guidelines to brewing it on the ‘net. You can find mine here.

Ingredients for the loaf
100g softened butter
125g caster sugar
225g plain flour
85g chopped walnuts
100ml milk
2 tsp baking powder
6 tbsp coldrew

Ingredients for the topping
50g icing sugar
2tbsp coldbrew
25g chopped walnuts

Tin: 2lb loaf tin.
Oven temp: GM 5

Method

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Mix together the butter, sugar and egg. Then blend in 3 tbsp of the coldbrew. Add the flour, baking powder, milk and walnuts and combine thoroughly.

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In a lined 2lb loaf tin, dollop in the mix and bake at GM 5 for approximately 50 – 60 mins or until golden brown and a skewer when poked in, comes out clean.

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Allow to cool in the tin until cold then remove from tin and place on a raised cooling tray with a plate underneath. With a skewer, make several holes and drizzle the rest of the coldbrew 1 tbsp at a time, allowing 10 mins in between.

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Put the icing sugar in a bowl and add the coldbrew. Mix thoroughly until smoothly combined.

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Pour over the icing, making sure the icing drizzle down the sides. Allow to semi set for a couple of minutes then sprinkle over the chopped walnuts.

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