WALNUT AND ESPRESSO CAKE

Incredibly moist and tasty with the classic combination of coffee and walnut, this will become a favourite afternoon pick-me-up. It’s also a great cake to serve at a family occasion.

SERVES 6

220g golden caster sugar 4 eggs, separated, plus

1 extra egg white

130g walnuts, finely chopped, plus extra to finish

100g plain flour, sieved sea salt

ESPRESSO CREAM

100g icing sugar, sieved 100g softened butter

30ml espresso

100g dark chocolate, melted

Preheat the oven to 180C/160C fan/gas 4. Line a 22cm cake tin with nonstick baking paper.

Whisk the sugar and egg yolks together in an electric mixer for about 4-5 minutes until very thick and pale and the mixture resembles frosting. Transfer to a large bowl, stir in the walnuts, then the flour, a little at a time, until combined (the mixture will be very stiff).

Whisk the egg whites and a pinch of salt in an electric mixer for about 2-3 minutes until firm peaks form, then stir half of this into the walnut mixture. Fold through the remaining egg white and spoon into a lined cake tin.

Bake in the preheated oven for 20-25 minutes until lightly golden and firm to the touch. Cool in the tin, then turn out, trim the sides to neaten and cut in half horizontally.

For the espresso cream, beat the icing sugar, butter and espresso in an electric mixer for 6-8 minutes until pale and fluffy. Swirl the melted chocolate through the cream. Spread the bottom half of the cake with half the espresso cream, add the top and let set for 20-30 minutes.

Pile the remaining espresso cream on top of the cake and serve scattered with extra chopped walnuts.