Coffee Cake with Mixed Toffee Nuts

⦁ 150 g (5oz) butter, softened, plus extra for greasing
⦁ 100g (4oz) coconut sugar
⦁ 1 tsp vanilla extract
⦁ 1 egg
⦁ 1 egg yolk
⦁ 150g (5oz) plain flour, sifted
⦁ 1 tsp baking powder
⦁ 1 tbsp instant coffee
⦁ 1 tsp hot water
⦁ 5 tbsp milk

Toffee Nuts:
⦁ 100g (2oz) demerara or coconut sugar
⦁ 50g (2oz) honey
⦁ 75ml (2fl oz) hot water
⦁ 1 tbsp softened butter
⦁ 120g (3oz) toasted mixed nuts (flaked almonds, walnuts and pecans)

⦁ Preheat the oven to 160°C (325°F/gas mark 3)
⦁ Lightly grease 4 x half pound mini loaf tins with butter or alternatively a 23cm (9in) loose-bottomed cake tin and line with parchment paper
⦁ Place the butter, coconut sugar and vanilla extract in a bowl & beat with electric mixer until light and creamy
⦁ Add the egg and egg yolk and beat well until combined
⦁ Add the flour and baking powder and beat again until combined
⦁ Place the instant coffee and hot water in a cup and mix well
⦁ Add the coffee and milk to the butter mixture and fold it through using a large metal spoon
⦁ Spoon the mixture into the prepared cake tin
⦁ Bake for 25 minutes if using the small loaf tins or 35-40 minutes for the loose bottom tin, until cooked through when tested with a skewer
⦁ Leave to cool in the tin for 5 minutes, then transfer to a wire rack and leave to cool completely

For The Toffee Nuts:
⦁ Place the demerara/coconut sugar, honey and hot water in a small pan over a medium heat
⦁ Cook for 6-8 minutes, without stirring, until golden brown and slightly thickened
⦁ Add the butter and another tablespoon of water & cook for 3 minutes
⦁ Add the mixed nuts and stir well until they are all evenly coated
⦁ Spoon immediately over the cake and serve straight to the table

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