Espresso and Vanilla Swirl Loaf Cake

Ingredients

• 3 eggs

• 180 gr  caster sugar

• 200 gr  self-raising flour

• 65 gr  almond meal

• 60 ml (1/4 cup) extra virgin olive oil

• 1/2 cup (125ml) Buttermilk

• 1 teaspoon of vanilla extract

• 3 tablespoons of dark cocoa

• 50 ml of Illy espresso

Click on the video below to watch the full recipe

Method

1. Preheat the oven to 180C. Grease a loaf tin. 

2. Whisk eggs and sugar until pale and creamy.

3. Add the oil, buttermilk and the vanilla.

4. Gently fold in the flour, well sifted. Mix until the batter is combined, then add almond meal and mix to combine.

5. Pour 1/2 of the mix into one bowl and the other half into another bowl along with the cocoa powder and espresso. Evenly dollop batter into the baking tin alternating between both mixtures to create a swirl pattern.  Add 3 tablespoons of dark cocoa and the espresso to the remaining cake batter and mix until smooth.

6. Dollop the cocoa mix on top of the vanilla mix and , using a fork or a chopstick, to swirl the two batters together. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool before serving.