This one is a good breakfast choice. It's not overly sweet, probably due to the high content of coffee powder. It contains almond but the original recipe uses walnut which I do not have any in hand. This loaf was good but the only downside is that the glazing hardens too quickly and were rather crumbly when cutting. The loaf goes stale the following day but a quick nuke in the microwave revive it back like a freshly baked one.
This recipe is adapted from the Australian Women Weekly Cookbook, Winter edition. It is freezable and microwavable.
Coffee Almond Loaf with Coffee Glazing
Start off by preheating the oven to 160°C and grease and line the base and sides of a 11cm x 25cm loaf pan.
Weigh 2/3 cups of toasted whole almonds (70g). Chop chop half of them and leave remaining as whole.
Measure and weigh everything below:
1 cup raw sugar
1/2 cup milk
2 tbsp instant coffee powder
Combine all the above in a small pan and stir continuously over low heat until all melted. Remove from heat and cool it a little.
Weigh and measure again the following:
1 1/3 cup self-raising flour (200g)
2 tsp cinnamon powder
2 eggs, beaten lightly
Sift the above dry ingredients together and stir in the eggs, the cooled butter mixture and the whole nuts.
Pour the mixture into the prepared pan and bake it for 15 mins at 160°C. Sprinkle the remaining chopped nuts over and bake anotehr 30 mins or until cooked.
Cool it completely and glaze (coffee glazing recipe below)
1 tbsp boiling water
2 tsp instant coffee powder
1 cup (110g) icing sugar, sifted
10g soft butter
Dissolve the instant coffee powder in the boiling water. This is your coffee mixture. Place all the sifted icing in a heatproof bowl and stir in the butter. Then, add enough coffee mixture to form a firm paste.
Place the bowl over a pot of simmering water and stir until icing is of thin consistency. Using a metal tablespoon, simply drizzle the glazing all over the top of the loaf and serve straight.
Saturday, August 8, 2009
Posted by Quinn at Saturday, August 08, 2009