Espresso And Walnut Loaf
Serves
10
Total Time
65 MINS
Calories
607
This rich espresso and walnut loaf is sandwiched with a sweet mascarpone layer and topped with a glossy coffee glaze
- All purpose flour
225 g (about 1 ¾ cups)
- Light brown sugar
225 g (about 1 ¼ cups)
- Sea salt
2 g (about ¼ teaspoon)
- Baking powder
2 teaspoons (about 10 g)
- Sunflower oil
225 ml (about 213.75 g)
- Egg yolk
4 (about 80 g)
- Milk
50 g (about 3 ⅜ tablespoons)
- Coffee
100 g (about ½ cup)strong
- Egg white
4 (about 120 g)
- Walnuts
75 g (about ¾ cup)chopped
- Mascarpone cheese
250 g (about 1 cups)
- Molasses
20 g (about 2 ⅞ teaspoons)
- Coffee
20 ml (about 20 g)strong
- Powdered sugar
20 g (about 2 ⅝ tablespoons)
- Walnuts
as needed
INGREDIENTS
- 1. Pre-heat oven - 170°C
- 2. Grease a clean loaf pan
- 3. Line with parchment paper
- 4. Add all purpose flour, light brown sugar, sea salt and baking powder to a clean large mixing bowl
- 5. Whisk until combined
- 6. Add sunflower oil, egg yolk, milk and coffee to the batter
- 7. Mix until smooth then set aside
- 8. Add egg white to a clean large mixing bowl
- 9. Beat until stiff peaks form
- 10. Fold egg whites into batter
- 11. Add walnuts to the batter
- 12. Mix gently until just combined
- 13. Transfer batter to loaf pan
- 14. Bake until skewer tests clean - 45 min, 170°C
- 15. Let cool - 5 min
- 16. Transfer onto cooling rack
- 17. Add mascarpone cheese, molasses, coffee and powdered sugar to a clean medium bowl
- 18. Mix until smooth then set aside
- 19. Add powdered sugar and coffee to a clean small bowl
- 20. Mix until smooth then set aside
- 21. Assemble cake
- 22. Spread filling with cake
- 23. Drizzle cake with glaze
- 24. Decorate with walnuts
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
