Walnut and expresso cake

Lovely moist cake

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Step 1

Put on oven 160c fan oven 180c non fan gas mark 4

Step 2

Whisk butter and egg yolks together for about 4 or 5 minutes until thick and pale and the mixture resembles frosting.

Step 3

Stir in walnuts and then flour a little at a time until absorbed. The mixture will be very stiff

Step 4

Whisk the egg whites(5 of them) with a pinch of salt until they form stiff peaks then stir half into cake mixture. Fold in rest of egg whites and put into a 22cm lined cake tin for 25 minutes

Step 5

Put icing sugar, butter and expresso into a bowl and mix together

Step 6

Swirl chocalate through

Step 7

Put half in middle of cake and rest on top