Coffee glacé loaf

Coffee glacé loaf

By
From
Rustic
Makes
1 loaf

Ingredients

Quantity Ingredient
175g salted butter, softened, plus extra for greasing
250g self-raising flour, plus extra for dusting
125g whole peeled almonds
175g soft brown sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
125ml cold espresso
250g icing sugar, sifted

Method

  1. Preheat the oven to 180°C, and butter and flour a 1.2 litre loaf tin
  2. Blitz the almonds in a food processor until they are almost a powder. In a large bowl, cream together the butter and brown sugar until light and fluffy and then beat in the eggs one at a time. Stir in the vanilla extract.
  3. Sift together the flour and baking powder in a separate bowl, then fold into the butter mixture, followed by the almonds and 75 ml of the espresso. Pour the mixture into the prepared loaf tin and bake for 1 hour 15 minutes. Transfer the loaf to a wire rack to cool.
  4. To make the glacé icing, combine the icing sugar in a bowl with the remaining espresso and a little warm water to make a runny icing. Drizzle over the top of the cooled loaf.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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