Espresso Coffee and Walnut Cake
125 g icing sugar
4 eggs, separated
1 tablespoon fresh breadcrumbs
1 tablespoon finely ground espresso coffee beans
1 tablespoon cocoa powder
180 g walnuts, roughly chopped
icing sugar, for dusting.
Preheat the oven to 180 *C. Lightly grease a 20-cm round spring form cake tin and line the base with non-stick baking paper.
Using an electric mixer beat the icing sugar and egg yolks until pale and thick. Stir in the breadcrumbs coffee beans cocoa and walnuts.
In another bowl, whip the egg whites until stiff. Fold two large spoonfuls of the coffee batter into the egg whites. Tip the egg-white mixture into the coffee batter and fold carefully with a spoon.
Pour the batter into the prepared tin and bake for 55-60 minutes or until cooked though. Cool in the tin before careully turning out onto a serving plate. Dust with icing sugar
Serve with whipped cream.
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