This makes a killer special occasion cake... Monday afternoon is a special occasion, right?
Walnut Espresso Cake with Candied Walnuts
slightly adapted from here
For the Cake:
220g golden caster sugar
4 eggs separated, plus one extra egg white
Pinch of salt
150g walnuts, finely chopped
100g, plain flour
For the Candied Walnuts:
50g walnut halves
30g pure icing sugar
20ml walnut liqueur
For the Walnut Cream:
60g pure icing sugar, sifted
50g unsalted butter, softened
30ml walnut liqueur
For the Espresso Glaze:
200g, pure icing sugar
30ml espresso, cooled to room temperature
20ml walnut liqueur
Make the Cake:
Preheat the oven to 180°C. Grease a 17cm x 22cm cake pan with cooking oil spray and line it with baking paper. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whip the sugar and yolks for about 5 minutes, until it has doubled in volume and is pale and thick. Add the chopped walnuts and sift the flour over the mixture. Fold with a large metal spoon until combined.
Put the egg whites and salt into the bowl of an electric mixer fitted with the whisk attachment and whip to firm peaks. Add the whipped egg whites to the walnut mixture in two batches, mixing gently but thoroughly.
Pour the batter into the prepared pan and bake for about 20 - 25 minutes until light golden and springs back with lightly pressed in the middle.
Cool in the pan, turn out, trim the edges and halve. Set aside.
Make the Candied Walnuts:
Combine all the ingredients in a bowl and mix. Spread onto a baking tray lined with baking paper and bake for about 4 - 5 minutes, until golden and crystalised. Allow them to cool and then roughly chop. Set aside.
Make the Walnut Cream:
In the bowl of an electric mixer fitted with the whisk attachment, whip all of the ingredients together until pale and creamy. Set aside.
Make the Espresso Glaze:
Sieve the icing sugar into a mixing bowl and add the espresso and liqueur. Mix until the sugar has dissolved.
Spread one half of the cake with the walnut cream and top it with the other half. Set aside to set for 30 minutes.
Pour the espresso glaze over the top and let it drip down the sides of the cake. Scatter with the candied walnuts.