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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The groundnut oil gives a nutty flavour , if the walnuts are not enough to begin with . The base is so spongy and filled with walnuts and layered with coffee cream . Needlesss to say , this cake will never fail to tempt both coffee and nut lovers . Ingredients:
225 g self raising flour with pinch of salt , sifted |
225 g lite muscavado sugar , sifted |
225ml groundnut oil |
4 medium yolks |
50 ml strong coffee |
50 ml thick milk . |
4 medium egg whites whisked stiff |
75 gm chopped walnuts . |
filling : expresso cream - blend everything together with a spoon .. |
250 gm cream cheese |
icing sugar to taste |
1 tbsp or more - strong coffee depends on your liking |
icing : mix everything together with a fork .. |
100 g icing sugar , sifted |
1 tbsp or more strong coffee depends on your liking |
whole walnuts to decorate |
Directions:
1. Pre heat the oven at 190 deg C .
2. Butter and line a loaf tin .
3. Beat the yolks in a wide bowl .
4. Add the flour , sugar , oil , Expresso ( milk and the coffee )
5. Fold the egg whites in along with the walnuits .
6. Bake for 40 mins .
7. ............
8. Cut the cake into layers and do the filling - 1 1/2 to 2 tbsp in each layer .
9. ....................
10. Drizzle the icing on top and place the walnuts .
11. Chill for 30 mins to set .
12. .............................
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