Name: Coffee loaf cake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 10
Ingredients: 175g unsalted butter softened, plus extra for the tin; 85g caster sugar; 85g soft light brown sugar; 3 eggs; 175g self-raising flour; 2 tbsp instant espresso powder dissolved in 2 tbsp of boiling water and cooled completely; 100g unsalted butter softened; 200g icing sugar; 1 tsp instant espresso powder dissolved in 1 tsp of boiling water and cooled completely, plus extra powder for dusting; 1⁄2 tsp vanilla extract

An iced coffee loaf cake with one slice cut and on the side

175g unsalted butter
softened, plus extra for the tin
85g caster sugar
85g soft light brown sugar
3 eggs
175g self-raising flour
2 tbsp instant espresso powder
dissolved in 2 tbsp of boiling water and cooled completely

LATTE FROSTING

100g unsalted butter
softened
200g icing sugar
1 tsp instant espresso powder
dissolved in 1 tsp of boiling water and cooled completely, plus extra powder for dusting
1⁄2 tsp vanilla extract

Method

step 1
Butter a 900g loaf tin and line with a wide strip of baking paper, leaving some overhanging. Heat the oven to 180C/160C fan/gas 4.
step 2
Beat together the butter and sugars in a bowl using an electric whisk until pale, light and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour with each addition until everything is incorporated. Beat in the remaining flour and the cooled coffee until smooth.
step 3
Scrape the mixture into the tin and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the middle comes out clean. Cool completely.
step 4
To make the frosting, beat the butter for 1 min using an electric whisk, then beat in the icing sugar, cooled coffee and vanilla. Spread the frosting over the top of the cooled cake, then dust with a little espresso powder.