Simple yet yummy cake! This can easily not be a loaf cake, just cook it in a cylindrical tin.
250g self raising flour
250g soft brown sugar
225g soft unsalted butter
40ml very concentrated espresso coffee (about 1tsp ground espresso)
20ml whiskey - optional
handful of roughly chopped walnuts
250g icing sugar
25g soft unsalted butter
175g cream cheese
How to make:
Preheat the oven to 180C and grease a (loaf) tin.
Beat the butter and sugar until creamy, like a butter icing.
Add the eggs one at a time whilst constantly beating.
Pour in the coffee and whiskey and mix.
Fold in the flour and make sure the mixture is combined.
Add the walnuts and give a quick stir.
Pour the mixture in the tin and cook in the oven for at least 40 minutes.
When the cake mixture is cooked, turn out on a wire rack so that the air can get to it and the cake can cool down.
Beat the unsalted butter and cream cheese into a smooth paste.
Add the espresso mixture and icing sugar and beat until there are NO lumps.
Spread evenly/drizzle the mixture over the cake.
The cake will keep in an airtight container for 3-5 days. Well it might be gone before it reaches anywhere near three days...
If the butter is not soft, put it in the oven for 10-30 seconds, depending on how big the butter pieces are. REMEMBER, you don't want to melt the butter, just soften it.
Take the eggs out at leat 30 minutes prior to using so that the mixture doesn't curdle.
If you stick a fork into the sponge and it comes out clean or with a few crumbs, the cake is cooked.