Walnut Cake with Chocolate Espresso Buttercream

This wonderful light textured cake contains only ¾ a cup of flour combined with finely chopped walnuts and whipped egg whites. The buttercream swirled with melted chocolate and a little espresso adds both flavor and texture to the cake.

PREPARATION

Heat the oven in the Convection or Convection Bake mode to 325 F, line the bottom of an

8” cake pan with parchment paper and spray the sides with spray oil.

Whisk the sugar and egg yolks with an electric mixer for 4-5 minutes until the mixture is very thick. Transfer the mixture to a large bowl and stir in the finely chopped walnuts and add the flour a little at a time until well combined and the mixture is very stiff.

Whisk the 5 egg whites with a pinch of salt until firm peaks form. Fold half of the egg whites into the walnut mixture to combine, then fold in the remaining egg whites. Spoon the batter into the prepared pan and smooth the top to level.

Bake for 30 - 35 minutes until the tester comes out clean. Cool the cake in the pan for 10 minutes before turning it out of the pan.

To make the buttercream, melt the chocolate and beat the sugar and butter together for 5 - 6 minutes until pale and fluffy. Swirl the chocolate through the cream and stir in the espresso. Pipe or spread the buttercream over the cake.

INGREDIENTS

For the cake

1 cup superfine bakers sugar or castor sugar

4 large eggs, separated

1 extra egg white

1 1/2 cups walnuts finely chopped (best done in a food processor if available)

¾ cup unbleached all purpose flour

For the buttercream

1 cup confectioners sugar, sieved

½ cup softened butter

2 tbsp espresso or strong coffee

7 oz dark chocolate, melted

Serves 6 - 8