Espresso And Walnut Loaf
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- Total Time
- 1hr 5mins
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- Serves
- 10
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- Calories
- 607
This rich espresso and walnut loaf is sandwiched with a sweet mascarpone layer and topped with a glossy coffee glaze
recipe updated Feb 22, 2022
Ingredients
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- All purpose flour
- 225 g
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- Light brown sugar
- 225 g
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- Sea salt
- 2 g
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- Baking powder
- 2 teaspoons
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- Sunflower oil
- 225 ml
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- Egg yolk
- 4
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- Milk
- 50 g
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- Coffee
- 115 g
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- Egg white
- 4
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- Walnuts
- 75 g
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- Mascarpone cheese
- 250 g
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- Molasses
- 20 g
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- Coffee
- 20 ml
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- Powdered sugar
- 120 g
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- Walnuts
- as needed
Tools
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Stand mixer
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Spatula
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Oven
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Parchment paper
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Whisk
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Wooden spoon
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Cooling rack
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Large mixing bowl
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Medium bowl
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Small bowl
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Loaf pan - 9"
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Step preview
- Pre-heat oven - 170°C
- Grease a clean loaf pan
- Line with parchment paper
- Add all purpose flour, light brown sugar, sea salt and baking powder to a clean large mixing bowl
- Whisk until combined
- Add sunflower oil, egg yolk, milk and coffee to the batter
- Mix until smooth then set aside
- Add egg white to a clean large mixing bowl
- Beat until stiff peaks form
- Fold egg whites into batter until just combined
- Add walnuts to the batter
- Mix gently until just combined
- Transfer batter to loaf pan
- Bake until skewer tests clean - 45 min, 170°C
- Let cool - 5 min
- Transfer onto cooling rack
- Add mascarpone cheese, molasses, coffee and powdered sugar to a clean medium bowl
- Mix until smooth then set aside
- Add powdered sugar and coffee to a clean small bowl
- Mix until smooth then set aside
- Assemble cake
- Spread filling with cake
- Drizzle cake with glaze
- Decorate with walnuts