Last few days have been really busy and I have fallen behind on my blog postings. I am noticing that I am making lot of cakes lately. On Saturday, I made Strawberry Yogurt Cupcakes and that recipe will also be here soon. To keep up with all this cake eating, I am also running a lot. I am hoping to do a race some time this summer just as a goal for the summer. I will keep you posted on that part of my life too.
As for this cake here, it is a revelation. It has the rusticity (I hope this is a real word) of a loaf cake with glamour from Mascarpone. Just a wonderful cake to have in the late afternoon sun with a cup of coffee in hand.
Self Rising Flour 1 1/3 cup
Light Brown Sugar 1 cup
Canola Oil 1 cup
Eggs 4 large
Whole Milk 1/4 cup
Chopped walnuts 3/4 cup
Espresso Coffee 4 Tbsp cold
Mascarpone Cheese 1 cup
Espresso coffee cold 3 tbsp
Light Corn Syrup 1 tsp
Powdered Sugar 2 Tbsp
3 tbsp Espresso coffee cold
Powdered sugar – as much as you can use to make slightly creamy paste
Preheat oven to 375 fahrenheit. Apply butter or oil to a 9 inch loaf pan. Put parchment paper at the bottom of the pan. Whisk egg whites in a mixer at high speed, remove from the mixer and keep aside. Sift Flour and Sugar and set it aside in a bowl. Add oil, Egg yolks and milk in a mixer and mix at medium speed. Add the flour mixture 1/2 cup at a time and mix thoroughly. Add egg whites and mix again. Now, stir in walnuts and fold gently. Pour this mixture into a loaf pan and bake for 50 minutes. Once cooled, using bread knife, cut the cake into 2 about 2 inches from the bottom. Add the coffee with a spoon slowly over the whole cake until both insides of the cake are covered.
In the mixer bowl, add the cheese, Sugar and Corn Syrup and mix at medium speed until well mixed. Apply this cheese mixture over the bottom inside of the cake and place the top inside over it creating a layer cake.
In a cup, take coffee and beat in as much sugar as it can take. Pour this mixture over the top of the cake. It will not be seen after some time since it will get soaked in.
This recipe is mainly taken from The cake blog with slight adaptations.