Frau Herzblut Foodblog

Frau Herzblut Blog

Espresso Macadamia Loaf

Avatar of CaroCaro - 23. April 2021 - Black Coffee, Süße Schätze

The recipe for this incredibly decadent loaf cake is an "isolation creation" that actually waited in the drawer for a year to be released. It was in April 2020 for the first lockdown, where restaurants and cafés were only allowed to offer food and drinks to go. On a sunny Sunday we were with Leo on our way to a playground where sweet smelling sloes were in bloom. To make the most of the whole lockdown situation, we stopped by a café on the way there. We took good cappuccino and a very juicy macadamia cake with espresso and chocolate. We enjoyed both sitting under a sloe bush while Leo played with his excavator in the sand. Then I tried to recreate this cake. I was very happy with the result, but I didn't have the time to post the recipe. After all, I didn't want to post a spring-like cake in the fall. That's why the recipe waited so long and this time I even shot a VIDEO about it. I really hope you like and enjoy this cake too!


For one Loaf pan 25 cm

For the dough
60 ml cold Espresso
125 g macadamia nuts
4 eggs
150 g maple syrup
200 ml mild vegetable oil + a little more for the baking pan
60 ml milk of your choice (I prefer unsweetened almond or cashew milk)
1 pinch of salt
¼ tsp ground vanilla
3 tsp baking powder
225 g spelt flour type 1050 + a little more for the baking pan
80 g dark chocolate (70% cocoa content)

For the glaze
20 g white chocolate
1 tsp coconut oil
40 g cashewnut butter
3 tbsp warm espresso
1 tbsp maple syrup
¼ tsp ground vanilla

For decoration
1 tbsp chopped dark chocolate (70% cocoa content)
25 g macadamia nuts
optional: apple / sloe or cherry blossoms

Preheat the oven to 180 ° C (top and bottom heat). Brew the espresso and let it cool down. Roast the macadamia nuts in a pan until golden, allow to cool completely and finely grind in a food processor. Beat the eggs in a bowl with a hand mixer for a few minutes until frothy. Slowly add the Espresso, maple syrup, oil and milk and keep stirring. Mix the macadamia powder, the salt, ground vanilla, baking powder and spelt flour and fold into the batter. Chop the chocolate and fold in as well. Fill the dough in a greased and floured loaf pan (25 cm) and bake in the middle of the oven for about 50 minutes until golden brown. Use a wooden stick to check that the cake is ready. Turn the cake out onto a baking rack and let it cool down.

For the topping, chop the white chocolate and melt it in a saucepan with the other ingredients over low heat. Place the glaze in the refrigerator for about 30 minutes so that it thickens a little. Then cover the cake with it and decorate with the chopped chocolate, macadamia nuts and flowers.


Für einen Kastenkuchen (25 cm)

Für den Teig
60 ml kalter Espresso
125 g Macadamianüsse
4 Eier
150 g Ahornsirup
200 ml mildes Pflanzenöl + etwas mehr für die Backform
60 ml Milch nach Wahl
1 Prise Salz
¼ TL gemahlene Vanille
3 TL Weinsteinbackpulver
225 g Dinkelmehl Type 1050 + etwas mehr für die Backform
80 g Schokolade (70% Kakaogehalt)

Für den Guss
20 g weiße Schokolade
1 TL Kokosöl
40 g Cashewmus
3 EL warmer Espresso
1 EL Ahornsirup
¼ TL Vanille

Für die Dekoration
1 EL gehackte Schokolade( 70% Kakaogehalt)
25 g Macadamianüsse
optional: Apfel-/Schlehen- oder Kirschblüten

Backofen auf 180 °C (Ober-Unterhitze) vorheizen. Espresso brühen und abkühlen lassen. Die Macadamia-Nüsse in einer Pfanne goldgelb rösten, vollständig auskühlen lassen und in einer Küchenmaschine fein mahlen. In einer Schüssel die Eier einige Minuten mit dem Handrührgerät schaumig schlagen. Langsam den Espresso, den Ahornsirup, das Öl und die Milch hinzugeben und weiter rühren. Macadamianüsse, Salz, Vanille, Weinsteinbackpulver und Dinkelmehl mischen und unter den Teig heben. Die Schokolade hacken und ebenfalls unterheben. Den Teig in einer gefettete und bemehlte Kastenbackform (25 cm) füllen und in der Mitte das Backofens ca. 50 min backen. Mit einem Holzstäbchen prüfen, ob der Kuchen fertig ist. Den Kuchen auf ein Backgitter stürzen und auskühlen lassen.

Für den Guss die weiße Schokolade hacken und in einem Topf mit den weiteren Zutaten bei kleiner Hitze schmelzen. Den Guss für ca. 30 Minuten in den Kühlschrank stellen, damit er etwas eindickt. Dann den Kuchen damit überziehen und mit der gehackten Schokolade, den Macadamia-Nüssen und Blüten dekorieren.

Lots of love,   
Caro ♥

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