Espresso and Vanilla Swirl Loaf Cake

With

Silvia Colloca

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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

Method

Preheat the oven to 180C. Grease a loaf tin.
Whisk eggs and sugar until pale and creamy.
Add the oil, buttermilk and the vanilla.
Gently fold in the flour, well sifted. Mix until the batter is combined, then add almond meal and mix to combine.
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.
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.

Silvia Colloca

Silvia Colloca is a Roman-born cook, opera singer and cookbook author who has spent the last decade documenting the regional cooking of Italy from her home in Sydney. She fronts Silvia’s Masterclass, working through the country one mother-recipe at a time. Her style is patient: fresh pasta by hand, long-rise focaccia, sauces built slow.