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Mary Berry Coffee And Walnut Loaf

Best Mary Berry Coffee And Walnut Loaf Recipe
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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

  1. Preheat your oven to 180°C (350°F).
  2. Grease an 8×4 inch loaf tin with butter or oil.
  3. Line the tin with parchment paper, allowing some overhang for easy removal later.

Step 2: Toast the Walnuts

  1. Preheat a dry frying pan over medium heat.
  2. Add the chopped walnuts and toast them, stirring frequently, until they become fragrant and lightly browned, about 5 minutes.
  3. Remove from heat and set aside to cool.

Step 3: Mix the Dry Ingredients

  1. In a large mixing bowl, sift together:
    • 225g (1 ¾ cups) self-raising flour
    • 2 tsp baking powder
    • ¼ tsp salt
  2. Set aside the dry mixture.

Step 4: Cream Butter and Sugar

  1. Using an electric mixer, cream together:
    • 175g (¾ cup) unsalted butter, softened
    • 100g (½ cup) granulated sugar
  2. Beat until light and fluffy, about 3-4 minutes.

Step 5: Add Eggs and Coffee

  1. Beat in the 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
  2. 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

  1. Gradually add the dry ingredients to the butter mixture in three parts, mixing gently after each addition.
  2. Fold in the toasted walnuts and dark chocolate chips (if using) until evenly distributed.

Step 7: Pour Batter into Loaf Tin

  1. Transfer the batter to the prepared loaf tin.
  2. Smooth the top with a spatula to ensure an even surface.

Step 8: Bake the Loaf

  1. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  2. 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

  1. In a microwave-safe bowl or double boiler, melt 100g (½ cup) dark chocolate.
  2. Heat 50ml (⅓ cup) double cream in a saucepan until it begins to simmer.
  3. Pour the hot cream over the melted chocolate and stir until smooth.
  4. Stir in 1 tsp instant coffee granules until fully dissolved.

Step 10: Glaze the Loaf

  1. Pour the coffee glaze over the cooled loaf, spreading it evenly with a spatula.
  2. 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

  1. Remove the loaf from the tin using the parchment paper overhang.
  2. Slice into 12-16 pieces and serve chilled or at room temperature.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-coffee-and-walnut-loaf/