There’s something about a loaf cake that just feels like home. Maybe it’s the way it sits on the counter, comforting and sturdy, just waiting to be sliced. And when it comes to loaf cakes, few can beat the elegance and simplicity of Nigella Lawson’s Coffee and Walnut Loaf Cake. Now, I’ve baked a fair few cakes in my time-some successful, some not so much-but this one always brings me back to a special moment in my kitchen.
I remember the first time I tried it. It was a quiet Sunday afternoon. The rain was tapping on the window, and the air smelled like freshly brewed coffee and cake-an irresistible combination. As the cake came out of the oven, the aroma was intoxicating. It filled every corner of the room, and I had to resist the urge to dive in right away. But when I finally took that first bite, I understood exactly why this recipe is such a beloved classic.
Nigella Lawson’s Coffee and Walnut Loaf Cake is the perfect balance of richness and lightness, with the deep, earthy flavor of coffee offset by the crunch of toasted walnuts. It’s a simple recipe, yet the result feels luxurious, something you’d find at a cozy café or a special occasion. So, let me take you through it-from the ingredients to the moment when you cut into that first slice. I promise, you won’t regret it.
Nigella Lawson’s Coffee And Walnut Loaf Cake Recipe
This recipe has a way of sneaking up on you. At first glance, it looks deceptively simple. But it’s one of those cakes that rewards you for following the steps, and when you do, it delivers every single time. Nigella is known for her ability to create effortless, delicious food, and this cake is no exception.
I particularly love that it doesn’t require any fancy equipment or overly complicated techniques. It’s the kind of cake that doesn’t make you second guess your baking abilities. No need for a stand mixer or even an electric whisk; just a good old-fashioned spoon and a bowl, and you’re on your way to a cake that tastes like it came from a bakery.
Ingredient List
Here’s the beauty of Nigella’s recipe: the ingredients are everyday items, but they combine in a way that makes this loaf cake feel special. You’ll need:
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For The Cake
- 225g (about 2 cups) self-raising flour
- 1 teaspoon baking powder
- A pinch of salt
- 1 teaspoon instant coffee (make sure it’s a good quality one)
- 175g (¾ cup) unsalted butter, softened
- 175g (¾ cup) light brown sugar
- 3 large eggs
- 2 tablespoons full-fat milk
- 50g (about ½ cup) walnut halves, chopped
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For The Coffee Syrup
- 1 tablespoon instant coffee
- 2 tablespoons hot water
- 1 tablespoon sugar
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For The Icing
- 75g (about ¾ cup) icing sugar (powdered sugar)
- 1 tablespoon hot water
- ½ teaspoon instant coffee (again, the good stuff)
What I love about these ingredients is that most of them are probably already in your pantry, but it’s the coffee and walnuts that really elevate the cake to something beyond the everyday.
How To Make Nigella Lawson’s Coffee And Walnut Loaf Cake?
Now, the beauty of this recipe lies in its simplicity. You won’t find yourself getting lost in steps or sweating over delicate techniques. It’s one of those recipes that invites you to relax and enjoy the process. Here’s how to do it:
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Preheat And Prep
- Preheat your oven to 170°C (340°F), and line a loaf tin with baking parchment or grease it lightly.
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Mixing The Dry Ingredients
- In a bowl, sift together the self-raising flour, baking powder, and a pinch of salt. This is a small but important step to ensure your cake rises properly and doesn’t have any lumps.
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Brew The Coffee
- Dissolve the instant coffee in 2 tablespoons of hot water. This doesn’t need to be fancy-just enough to give the coffee a good strong flavor.
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Creaming The Butter And Sugar
- In a separate bowl, beat together the softened butter and light brown sugar until it’s light and fluffy. This step takes just a few minutes, but it’s important for the texture of the cake. It’ll make sure your cake is light and airy, despite its rich flavor.
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Eggs And Coffee
- Add the eggs one at a time, making sure each one is fully incorporated before adding the next. Then pour in the brewed coffee and mix it in thoroughly. You’ll notice the batter getting slightly darker and more aromatic. The smell of coffee starts to fill the room, and it’s hard to resist dipping a finger into the batter.
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Add Flour And Milk
- Gradually fold in the sifted flour mixture, alternating with the milk. This is where the texture really starts to take shape-rich, moist, and slightly thick. The milk helps balance out the heaviness of the batter and keeps it light.
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Add The Walnuts
- Fold in the chopped walnuts, saving a few for the top. If you want to get really fancy, you can toast the walnuts beforehand to bring out their flavor even more. But honestly, I’m usually too impatient to do that, and the cake still turns out fantastic.
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Bake
- Pour the batter into the prepared tin and smooth it out. Bake for about 45-50 minutes, or until a skewer inserted into the middle comes out clean. The cake will rise beautifully, with a golden brown top that invites you to dig in.
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Make The Coffee Syrup
- While the cake is baking, make the coffee syrup by mixing the instant coffee, hot water, and sugar. Heat it gently until the sugar dissolves, and set it aside. When the cake is out of the oven and still warm, drizzle this syrup over the top. It’s a small touch, but it makes a world of difference, soaking into the cake and making it even more decadent.
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Icing
- Finally, whisk together the icing sugar, a little hot water, and instant coffee. Drizzle this over the cooled cake in a way that’s both decorative and indulgent. It adds a final layer of sweetness and gives the cake a polished, professional look.
Things I Learned
When I first baked this cake, I expected it to be just another coffee-and-walnut situation. But it was more than that. The coffee syrup is a game-changer-it doesn’t just make the cake moist, it infuses it with this deep coffee flavor that holds up without overpowering. It’s subtle yet rich, and it lingers. And those walnuts? They add such a wonderful contrast, both in texture and flavor. I’ve made this cake a few times now, and every time, I find myself enjoying it more than the last. It’s one of those recipes where the whole is greater than the sum of its parts.
The other thing I learned is that patience pays off. The waiting time might seem long when it’s in the oven, but the real magic happens after the cake cools down. The icing sets just right, the syrup seeps in, and everything comes together in this perfect balance of flavors and textures.