I have modified a recipie i found on the site, it was fine but needed a little punch and a mocha twist.

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  • 100g Butter - room temp. (I used 50g butter 50g light spread)

  • 100g Equal Spoom For Spoon

  • 2 Eggs

  • 100g SR Flour

  • 1/2 tsp Baking Powder

  • 50ml Espresso Coffee (or 1 Tbsp Instant Coffee Dissolved in 50ml Hot Water)

  • 100g roughly chopped Walnuts (keep some aside for decorating top of cake)

  • a few macadamias and a few brazil nuts (for decorating)

  • Icing

  • 100g Butter - room temp.

  • 100g Icing Sugar

  • Reserved Espresso

  • Melted dark choc for drizzling


  • 1.

    Pre-heat oven to 200 degrees

  • 2.

    Line or grease small loaf tin

  • 3.

    Cream Butter and Caster Sugar, Add Eggs, sifted Self Raising Flour, Baking Powder and 2 Tbsp of the Espresso Coffee (use the rest for the Icing).

  • 4.

    Add Walnuts leaving some to decorate top of cake.

  • 5.

    Place in Tin and bake for 45mins or until ready when a skewer co0mes out clean.

  • 6.

    Cool cake before frosting and decorating.

  • 7.

    Icing - Mix butter and Icing Sugar and slowly blend in rest of Espresso Coffee until creamy. Add extra Icing Sugar if needed. Melt dark chocolate and Ice the cake. Drizzle the melted chocolate over the top then decorate with remaining walnuts, macadamias and brazil nuts. BEAUTIFUL!!!!


i try to make everything as light as possible hence the reason for the equal spoon for spoon in place of sugar and the light spread in place of half the butter. i also like to bake with gluten free flour.

but all the original things can be used for the same result. Caster sugar, Normal Self Raising Flour and Butter.

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