A light olive oil sponge whisked to triple volume, flavoured with espresso, honey and vanilla, layered with a rich espresso mascarpone frosting and crushed walnuts. Makes one 2-layer 9" cake.
👩🍳 Method
1
Preheat oven to 160°C. Grease and line two 9" cake tins.
2
Whisk the eggs and golden caster sugar together for about 10–15 minutes until tripled in volume and very pale.
3
With the mixer still running, slowly drizzle in the olive oil, honey, vanilla and espresso shots one at a time.
4
Sift in the self raising flour and baking powder, then fold gently into the mixture.
5
Fold in the ground walnuts.
6
Divide the batter between the two tins and bake for 28–32 minutes (check after 25). A skewer should come out clean.
7
Make the frosting: whisk the espresso shots and icing sugar together. Add the mascarpone and whisk until smooth and thick.
8
Spread the frosting between the two sponges and on top. Sprinkle with crushed walnuts to finish.
