Exact quantities, then the method.
The glossy icing that belongs on a Coffee and walnut cake, made in minutes. A strong shot of instant coffee is whisked with icing sugar and a little cream into a thick, pourable topping that sets to a firm, shiny finish. Instant is the right choice here, dissolving into a concentrated shot without thinning the mixture down.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Coffee Icing recipe. Canonical: https://teas.co.uk/recipes/coffee/coffee-icing/
Enough for a 900g loaf, and lovely on a coffee-walnut sponge or a plain Madeira. Best poured while the cake is cool and the topping still warm.
You'll need
- 2 heaped teaspoons of Costa Smooth Medium Roast Coffee granules (about 4g)
- 30ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 200g icing sugar, sifted
- 30ml double cream
- 1 freshly baked 900g loaf cake on a cooling rack (coffee-walnut, Madeira or plain vanilla sponge)
- 1 small heatproof mug
- 1 medium mixing bowl
- 1 medium balloon whisk
- 1 small pouring jug
Method
- Set the cooled loaf on a wire rack over a tray, ready to catch the drips.
- Dissolve the instant coffee in the 30ml of just-boiled water to a strong, concentrated shot.
- Sift the icing sugar into a bowl.
- Pour the warm coffee shot and the cream over the sugar.
- Whisk for a minute into a thick, glossy icing that coats the back of the spoon.
- Pour into a jug and drizzle over the loaf in rings from the middle out, easing it towards the edges so it spills over.
- Leave it an hour to set firm and shiny before you cut in.
- Tip: make the coffee shot strong; a weak one leaves the icing pale and barely tasting of coffee.
The tea it is made with, and what to make next.
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Brewed with: Costa Smooth Medium Roast Coffee, 100g
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