Ingredients
espresso marscapone cream
Method
1.Preheat oven to 160°C (140°C fan-forced). Grease 20cm deep round cake pan; line base and side with baking paper.
2.Using an electric mixer, beat butter and sugar in a small bowl for 1-2 minutes, or until light and fluffy. Beat in egg yolks, one at a time, until combined.
3.Transfer mixture to a large bowl; stir in sifted flour, nuts, and milk, in two batches.
4.Using an electric mixer, beat egg whites in a small bowl for about 1 minute, or until soft peaks form. Fold egg white into cake mixture.
5.Spread mixture into pan. Bake for about 50 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
6.Meanwhile, to make espresso mascarpone cream: In a small bowl, beat mascarpone and icing sugar with a wooden spoon for about 1 minute, or until combined. In a small cup, dissolve coffee in hot water; fold into mascarpone mixture. Cover; refrigerate until ready to use.
7.Using a serrated knife, split cake into two layers. Place bottom layer on a serving plate; spread with half the espresso cream; top with remaining layer. Warm honey slightly. Spread top of cake with remaining espresso cream, scatter with walnut halves and drizzle with honey.
To make the ground walnuts, place nuts in a mini food processor or blender, process until fine.
Note
