Let’s get baking with Annie’s Coffee Walnut Loaf Cake<\/strong>.<\/p>\n COFFEE WALNUT LOAF<\/strong> For the cake:<\/em><\/p>\n For the coffee cream<\/em><\/p>\n For the icing:<\/em><\/p>\n Equipment:<\/em><\/p>\n Little Extras:<\/em><\/p>\n Preheat the oven to 375\u00b0F (or 325\u00b0F for a convection oven), and butter a 9-inch nonstick loaf pan.\u00a0 Sift the flour, sugar, and salt into a large bowl.\u00a0 Add the oil, the egg yolks, coffee, and milk and beat with a wooden spoon until smooth.\u00a0 Whisk the egg whites until stiff in a large bowl using an electric mixer and fold into the mixture in two batches.<\/p>\n Stir in the walnuts and transfer the mixture to the loaf pan, smoothing the surface.\u00a0 Give the pan several sharp taps on the work surface to bring up any large air bubbles.\u00a0 Bake for 50\u201355 minutes until a skewer inserted into the center comes out clean.\u00a0 Leave the cake to cool in the pan for a few minutes, and then run a knife around the edge and turn out onto a wire rack.\u00a0 Place it the right way up and leave to cool.\u00a0 If not icing it right away, wrap it in plastic wrap.<\/p>\n To make the coffee cream, spoon the mascarpone into a bowl and beat in the coffee, then the corn syrup and confectioners\u2019 sugar.\u00a0 Slit the cake in half, about two-thirds of the way up the sides to account for the risen dome.\u00a0 Spread the cream over the lower half and sandwich with the top.<\/p>\n To make the icing, blend the confectioners\u2019 sugar and coffee together in a bowl and drizzle down the center of the cake, smoothing it toward the sides using a offset spatula.\u00a0 Don\u2019t worry about completely covering the surface or about it trickling down the sides.\u00a0 Decorate the surface with the walnut halves and then dust with a little confectioners\u2019 sugar.\u00a0 Leave to set for 1 hour.<\/p>\n TIP :\u00a0 <\/b>Growing up as a child, coffee cakes were made with a dash of strong instant. Now that so many of us can make espresso at home, more so than ever since the advent of Nespresso machines and pods, we also have the potential for a really high-quality coffee flavoring.<\/p>\n![\"Coffe](\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/03\/coffee_walnut_cake.jpg\")
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\na recipe from Annie Bell’s Baking Bible<\/a><\/em>
\n(makes 1 x 9 – inch loaf)<\/p>\n\n
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![\"Annie](\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2014\/03\/baking_bible.jpg\")
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