Grown-up's Cappuccino Loaf Cake

Method

1. Preheat the oven to 170˚C, gas mark 3 and grease a loaf tin and line with baking parchment.
2. Heat the instant coffee and coffee liqueur in a microwave (or small pan) until warm (about 30 seconds will do), stir to dissolve the coffee and cool.
3. In a separate bowl, mix your mascarpone for the frosting with the additional coffee liqueur and chill until needed.
4. In a large bowl, cream the butter with all of the sugars until pale and fluffy.
5. Beat in the eggs one at a time, followed by the vanilla and your instant coffee and liqueur blend.
6. Fold in the flour and salt until you have a smooth batter. Scrape into the tin and tap on a kitchen surface for an even finish.
7. Bake for 45-50 minutes, until a skewer inserted into the centre, comes out clean. Transfer to a wire rack; cool to room temperature.
8. Meanwhile, make the frosting. Sift the icing sugar over the chilled coffee mascarpone and whisk together until silky; chill again until needed.
9. Spread the frosting over the cooled cake and dust lightly with finely ground instant coffee (or chocolate-covered coffee beans!) for decoration.