I'll copy the recipe here, but this is not my own and I do not claim it to be so!
You will need:
For the loaf -
- unsalted butter for the tin
- 225g • 8oz self-raising flour
- 225g • 8oz light muscovado sugar
- ½ tsp sea salt
- 225ml • 8fl oz groundnut oil
- 4 medium eggs separated
- 50ml • 1¾ fl oz cold strong black coffee or espresso
- 50ml • 1¾ fl oz whole milk
- 75g • 3oz nibbed or chopped walnuts
For the coffee cream inside -
- 125g • 4½ oz mascarpone or margarine
- 2 tsp cold strong black coffee or espresso
- 1 tsp golden syrup
- 1 tsp icing sugar sifted
For on the top -
- 100g • 3½ oz icing sugar sifted
- 1-2 tbsp cold strong black coffee or espresso
- 6-8 walnut halves to decorate
- icing sugar for dusting
2) Sift the flour, sugar and salt into a large bowl. Add the oil, egg yolks, coffee and milk and beat with a wooden spoon until smooth.
3) Whisk the egg whites until stiff in a large bowl using an electric whisk and fold into the mixture in two goes. Stir in the walnuts and transfer the mixture to the cake tin, smoothing the surface.
4) Give the tin several sharp taps on the work surface to bring up any large
5) Bake for 50-55 minutes until a skewer inserted in the centre comes out clean. Leave the cake to cool in the tin for a few minutes, then run a knife around the edge and turn out on to a wire rack. Place it the right way up and leave to cool. If not icing it straight away, wrap it in clingfilm.
6) To make the coffee cream, spoon the mascarpone/margarine into a bowl and beat in the coffee, then the syrup and icing sugar.
7) Slit the cake horizontally, about two thirds of the way up the sides to account for the risen dome. Spread the cream over the lower half and sandwich with the top.
8) To make the icing, blend the icing sugar and coffee together in a bowl and drizzle down the centre of the cake, smoothing it towards the sides using a palette knife. Don’t worry about completely covering the surface or about it trickling down the sides. Decorate the top with the walnut halves and dust over a little icing sugar. Leave to set for 1 hour.
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