Camp Coffee Loaf
- 175 grams caster sugar
- 4 medium eggs, lightly beaten
- 3 tbsp Camp Coffee
- 125 grams gluten-free self-raising flour
- 50 grams ground almonds
- For the Coffee Icing
- 100 grams butter, softened
- 100 grams icing sugar
- 1 tbsp Camp Coffee
Preheat oven to 180°C/160°C fan/Gas Mark 4, then grease and line a 900g (2lb) loaf tin with parchment paper.
In a large bowl, beat together the butter and sugar until pale and fluffy, then add the Camp Coffee. Gradually beat in the eggs. Fold the flour and ground almonds into the butter mixture, then spoon into the tin.
Bake for 40-50 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then invert onto a wire rack to cool.
To make the icing, beat the butter and sugar together in a mixing bowl until smooth. Beat in the Camp Coffee then spread evenly over the top.
Products used in this recipe:
People who liked this recipe also liked: