Coffee loaf

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

"This cake is good without the cream, but next-level with it for something special. Use it to ice the cake or spread it onto slices as I do. The cake can be frozen for up to a month, wrapped in clingwrap. Defrost overnight in the fridge.” – Abigail Donnelly

Ingredients

230 g flour
2 t baking powder
2 t cocoa
115 g butter
275 g sugar
2 free-range eggs, beaten
2 t vanilla extract
3 T instant coffee
2 T hot water
1 cup milk
For the cannoli cream:
100 g sultanas
1 1⁄2 cup Kahlua
1 cup cream
1⁄2 t orange zest
1⁄2 t lemon zest
50 g pistachios, shelled and chopped

Cooking Instructions

1 Preheat the oven to 160°C. Sift the flour, baking powder and cocoa together. Beat the sugar and butter until pale and creamy.

2 Add the eggs one at a time with the vanilla, adding the flour between additions. Mix the coffee and water and add to the batter with the milk.

3 Spoon into a greased 26 x 14 cm loaf tin and bake for 1 hour. Cool in the pan. Remove and slice. Spread with the cannoli cream.

4 To make the cannoli cream, soak the sultanas in the Kahlua for 30 minutes. Whip the cream and fold in the remaining ingredients and sultanas. Chill until ready to serve.

Find more cake recipes here.

Photographs: Andrea van der Spuy
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Marizen Smit