Layered Espresso Walnut Loaf

Cake Ingredients:

• 225g self-raising flour
• 225g light muscovado sugar
• 1/2 teaspoon sea salt
• 225ml groundnut oil
• 4 medium eggs, separated
• 50ml espresso/ v strong filter coffee (cooled)
• 50ml milk
• 75g chopped walnuts

Filling ingredients:

• 250g mascarpone
• 1 tablespoon espresso (cooled)
• 25g golden syrup
• 10g icing sugar (sifted)

Icing:

• 100g icing sugar(sifted)
• 1 tablespoon espresso/ very strong filter coffee
• 6-8 walnut halves for decoration (optional)

For the cake: sift the flour, sugar and salt into a large bowl, then add the oil, egg yolks, espresso and milk; using a wooden spoon, beat until smooth. Next, whisk the egg whites until stiff (use an electric whisk if you prefer) and fold into the mixture in very gently. Stir in chopped walnuts and put the mixture into the tin, smoothing the surface. To get rid of any troublesome bubbles, give the tin a few sharp taps on the worktop to make them rise. Bake for 50-55 minutes ( test with a knife – if it comes out clean, it’s ready) Leave the cake to cool for a few minutes then run a knife along the edge and transfer to a wire rack. (If not icing immediately, wrap it in clingfilm)
Cut the cake into three layers, the first just below the top line of the tin to take into account the risen surface.  Now make the filling: Put all filling ingredients except the expresso in a bowl and beat together. Slowly add the espresso. Spread the filling over the two layers and sandwich together.

For the icing: blend the icing sugar and coffee together. Pour on to the centre of the cake and smooth towards the sides using a palette knife. Tip: if you go right to the edges it will trickle down the sides so don’t worry about completely covering the surface. Finally, decorate the top with the walnut halves then dust a little icing sugar (you could use a tea strainer).
Leave this to set for one hour…then enjoy! (Keep in the fridge when not being devoured!!)