Espresso And Walnut Loaf
Serves
10
Total Time
1hrs 5mins
Calories
607
This rich espresso and walnut loaf is sandwiched with a sweet mascarpone layer and topped with a glossy coffee glaze
- All purpose flour225 g
- Light brown sugar225 g
- Sea salt2 g
- Baking powder2 teaspoons
- Sunflower oil225 ml
- Egg yolk4
- Milk50 g
- Coffee115 gstrong
- Egg white4
- Walnuts75 gchopped
- Mascarpone cheese250 g
- Molasses20 g
- Coffee20 mlstrong
- Powdered sugar120 g
- Walnutsas 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 until just combined
- 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 Fresco Recipes App
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