THIS is such a hectic time of year for most of us that we all deserve a home-baked treat.
This loaf cake is absolutely delicious and was devoured in a flash by The Sunday Post team.
Serve this with a cup of tea or coffee, put your feet up and relax. The world can wait.
Thanks to Waitrose for this week’s lovely bake.
5 tbsp single cream
2 tbsp instant coffee
175g unsalted butter, softened, plus extra for greasing
100g golden caster sugar
75g light brown muscovado sugar
3 large eggs
1 tsp vanilla extract
175g self-raising flour For the frosting
5 tbsp icing sugar
Cocoa powder, to dust
Preheat the oven to 170C/150C fan/gas mark 3. Grease a 900g (2lb) loaf tin and line with baking parchment.
Heat the cream and coffee in a microwave (or small pan) until warm, stir to dissolve the coffee and cool. In a separate bowl, mix 1tsp of the coffee cream with the mascarpone for the frosting and chill until needed.
In a large bowl, using electric beaters, cream the butter with the sugar for 3-4 mins, until pale and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and the remaining coffee cream.
Fold in the flour and ½ tsp of fine salt until you have a smooth batter. Transfer into the tin, then bake for 45-50 mins, until a skewer inserted into the centre comes out clean. Transfer to a wire rack and cool to room temp.
Meanwhile, make the frosting. Sift the icing sugar over the chilled coffee mascarpone and whisk with an electric mixer for 1-2 mins, until silky. Chill again until needed.
Spread the frosting over the cooled cake and dust lightly with cocoa powder just before serving.