Description
Mary Berry Coffee And Walnut Loaf is a classic British dessert known for its moist texture and robust coffee flavor, enhanced by the addition of crunchy walnuts. This loaf combines simple ingredients to create a sophisticated and satisfying treat. With a dense, tender crumb and a harmonious balance of coffee and nuts, this cake is perfect for any occasion, offering a delightful blend of flavors that cater to both casual and formal settings.
Ingredients
Scale
To make16 slices of Mary Berry Coffee And Walnut Loaf, gather the following:
Dry Ingredients:
- 225g (1 ¾ cups) self-raising flour: Provides structure and lift to the loaf.
- 2 tsp baking powder: Ensures the loaf rises evenly.
- ¼ tsp salt: Enhances the overall flavor and balances sweetness.
- 100g (½ cup) granulated sugar: Adds sweetness and aids in caramelization.
Wet Ingredients:
- 175g (¾ cup) unsalted butter, softened: Adds moisture and richness to the cake.
- 3 large eggs: Bind the ingredients together and add structure.
- 2 tsp instant coffee granules: Infuse the loaf with a deep coffee flavor.
- 120ml (½ cup) strong brewed coffee, cooled: Enhances the coffee flavor and moistness.
- 2 tsp vanilla extract: Adds a subtle aromatic flavor.
Add-ins:
- 150g (1 ½ cups) walnuts, toasted and chopped: Provides a crunchy texture and nutty flavor.
- 50g (¼ cup) dark chocolate chips (optional): Adds a touch of sweetness and richness.
Topping:
- 100g (½ cup) dark chocolate, chopped: For the glossy coffee glaze.
- 50ml (⅓ cup) double cream: Creates a smooth and glossy glaze.
- 1 tsp instant coffee granules: Enhances the coffee flavor of the glaze.
Instructions
Step 1: Preheat the Oven and Prepare the Loaf Tin
- Preheat your oven to 180°C (350°F).
- Grease an 8×4 inch loaf tin with butter or oil.
- Line the tin with parchment paper, allowing some overhang for easy removal later.
Step 2: Toast the Walnuts
- Preheat a dry frying pan over medium heat.
- Add the chopped walnuts and toast them, stirring frequently, until they become fragrant and lightly browned, about 5 minutes.
- Remove from heat and set aside to cool.
Step 3: Mix the Dry Ingredients
- In a large mixing bowl, sift together:
- 225g (1 ¾ cups) self-raising flour
- 2 tsp baking powder
- ¼ tsp salt
- Set aside the dry mixture.
Step 4: Cream Butter and Sugar
- Using an electric mixer, cream together:
- 175g (¾ cup) unsalted butter, softened
- 100g (½ cup) granulated sugar
- Beat until light and fluffy, about 3-4 minutes.
Step 5: Add Eggs and Coffee
- Beat in the 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in 2 tsp instant coffee granules, 120ml (½ cup) strong brewed coffee, cooled, and 2 tsp vanilla extract until well combined.
Step 6: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture in three parts, mixing gently after each addition.
- Fold in the toasted walnuts and dark chocolate chips (if using) until evenly distributed.
Step 7: Pour Batter into Loaf Tin
- Transfer the batter to the prepared loaf tin.
- Smooth the top with a spatula to ensure an even surface.
Step 8: Bake the Loaf
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.
Step 9: Prepare the Coffee Glaze
- In a microwave-safe bowl or double boiler, melt 100g (½ cup) dark chocolate.
- Heat 50ml (⅓ cup) double cream in a saucepan until it begins to simmer.
- Pour the hot cream over the melted chocolate and stir until smooth.
- Stir in 1 tsp instant coffee granules until fully dissolved.
Step 10: Glaze the Loaf
- Pour the coffee glaze over the cooled loaf, spreading it evenly with a spatula.
- Allow the glaze to set, which can be sped up by placing the loaf in the refrigerator for about 15 minutes.
Step 11: Slice and Serve
- Remove the loaf from the tin using the parchment paper overhang.
- Slice into 12-16 pieces and serve chilled or at room temperature.