Coffee loaf
6
Easy
15 minutes
1 hour
"This cake is good without the cream, but next-level with it for something special. Use it to ice the cake or spread it onto slices as I do. The cake can be frozen for up to a month, wrapped in clingwrap. Defrost overnight in the fridge.” – Abigail Donnelly
Ingredients
Method
- 230 g flour
- 2 t baking powder
- 2 t cocoa
- 115 g butter
- 275 g sugar
- 2 free-range eggs, beaten
- 2 t vanilla extract
- 3 T instant coffee
- 2 T hot water
- 1 cup milk For the cannoli cream:
- 100 g sultanas
- 1 1⁄2 cup Kahlua
- 1 cup cream
- 1⁄2 t orange zest
- 1⁄2 t lemon zest
- 50 g pistachios, shelled and chopped
Method
Ingredients
1 Preheat the oven to 160°C. Sift the flour, baking powder and cocoa together. Beat the sugar and butter until pale and creamy.
2 Add the eggs one at a time with the vanilla, adding the flour between additions. Mix the coffee and water and add to the batter with the milk.
3 Spoon into a greased 26 x 14 cm loaf tin and bake for 1 hour. Cool in the pan. Remove and slice. Spread with the cannoli cream.
4 To make the cannoli cream, soak the sultanas in the Kahlua for 30 minutes. Whip the cream and fold in the remaining ingredients and sultanas. Chill until ready to serve.
Photographs: Andrea van der Spuy
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Marizen Smit
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