1 ¾ cup self-rising flour
1 cup brown sugar
½ tsp. salt
1 cup canola oil
4 eggs, separated
¼ cup black coffee (strong), chilled
¼ cup milk
2/3 cup walnuts, chopped
½ cup mascarpone
2 tsp. black coffee (strong), chilled
1 tsp. corn syrup
1 tsp. powdered sugar
1 tbsp. black coffee (strong), chilled
½ cup powdered sugar
Walnuts halves for topping
Preheat oven to 375º. Grease a 9-inch loaf pan. In a bowl, combine sifted dry ingredients together. In another bowl, whisk together the wet ingredients, leaving out the egg whites. In a mixer, beat the egg whites until stiff. Stir the wet mixture into the dry mixture until well combined and fold in the egg whites. Lastly, fold in the walnuts. Pour into the greased pan and bake for 50 minutes or until a knife comes out clean.
While the cake is cooling, prepare your cream. In a mixer, combine mascarpone and coffee. Add in the corn syrup and powdered sugar. Once this mixture is smooth, cut your cake in half length-wise and cover the top with the cream. Replace the top half and place in the fridge while you make your icing.
To make the icing, combine powdered sugar and coffee until smooth. Drizzle over the cake, letting it drip down the sides. Sprinkle whole halves over the top for decoration. Let set for at least 1 hour before serving.
Recipe from Annie Bell, via The Cake Blog