Espresso and Vanilla Swirl Loaf Cake

Interactive experience

Products and recipes

As seen in Episode Five of Silvia's Italian Masterclass

Ingredients

• 3 eggs
• 180 g caster sugar
• 200 g self-raising flour
• 65 g almond meal
• 1/4 cup extra virgin olive oil
• 1/2 cup buttermilk
• 1 tsp of vanilla extract
• 3 tbsp of dark cocoa
• 50 ml of espresso

Method

1. Preheat the oven to 180C. Grease a loaf tin. Whisk eggs and sugar until pale and creamy.
2. Add the oil, buttermilk, and the vanilla.
3. Gently fold in the flour, well sifted. Mix until the batter is combined, then add almond meal and mix to combine.
4. Pour 1/2 of the mix into one bowl and the other half into another bowl along with the cocoa powder and espresso. Add 3 tablespoons of dark cocoa and the espresso to the remaining cake batter and, mix until smooth.
5. Evenly dollop batter into the baking tin alternating between both mixtures to create a swirl pattern. Dollop the cocoa mix on top of the vanilla mix and, using a fork or a chopstick, swirl the two batters together.
6. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool before serving.

Equipment

• X7.1 Espresso Coffee Machine Red — Buy