Ingredients

• 120g butter
• 1 cup brown sugar
• 2 large eggs
• 10ml baking powder
• 2ml salt
• 2 cups cake flour
• 125ml milk
• 150g chopped walnuts
• 15ml white wine vinegar
• 20ml of coffee powder
• Chopped walnuts to finish

Drizzle:
• 20ml coffee powder
• 60ml water
• 125ml brown sugar
• 75g butter
• 80ml cream

Instructions

• Heat oven to 180°C.
• Grease a loaf tin
• Add vinegar to milk (it will curdle, this is fine)
• Add coffee to milk and stir to dissolve
• In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.
• Sift flour, baking powder and salt.
• Add eggs one at a time to butter and sugar, beating well after each egg.
• With the setting of your mixer on low, alternate adding flour and milk a little at a time until it is completely combined.
• Fold in the walnuts
• Pour batter into loaf tin
• Bake for 55 to 60 minutes, until golden brown
• Remove loaf from the tin and place onto a cooling rack
• For the drizzle: Dissolve the coffee in the water and add to the sugar in a saucepan.
• Bring to the boil without stirring. When the steam stops rising off the mixture, allow it to boil for 4 minutes. Do not stir.
• Remove from the heat and add butter and cream. Stir well to combine.
• Allow drizzle to cool and drizzle over cooled loaf and sprinkle more walnuts to finish.