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- 115g x soft brown sugar
- 115g x extra virgin olive oil spread
- 2 x eggs
- 115g x self - raising flour
- 1 handful chopped walnuts
- 1 cup caster sugar
- 60ml x water
- 2 Tbls tablespoons extra virgin olive oil spread
- 300ml x thickened cream
- 2 Tbls tablespoons strong percolated espresso coffee
- 2 Tbls tablespoons caster sugar
For the Sponge Cake:
Pre-heat fan forced oven to 160 °C. Using an electric mixer, cream together brown sugar and olive oil spread until pale & fluffy. Gradually add eggs until well combined. Next add flour & walnuts and beat for a couple of minutes until mixture appears light and fluffy. Spoon cake mixture into 3 x 12cm diameter tart tins and bake in oven for approximately 20 minutes. Allow to cool on a wire rack once removed from the oven.
For the Olive Oil Candy:
While cakes are baking you can make the olive oil candy. Spread baking paper on a flat tray and scatter with a handful of chopped walnuts. Place 1 cup of caster sugar, 60ml water & 2 tablespoons olive oil spread in a pot and bring to boil on high heat until sugar has dissolved. You must keep stirring the mixture and continue to cook on high heat for a couple of minutes before slightly lowering onto medium heat for approximately another 8-10 minutes. When bubbles have evaporated from the mixture and it appears smooth and glossy pour over the walnuts on the baking tray and allow to cool and set, you may place in the fridge to speed up the cooling process.
For the Coffee Cream:
Next, whip cream, percolated coffee & caster sugar together until thick whipped cream consistency.
*You are now ready to assemble your cake in any fashion you wish breaking the candy into whatever shape you desire and using enough cream to hold the sponge tier together. You may use leftover cream to add to any percolated coffee remaining in the pot. Enjoy!!!!
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Wow, wow!! This cake looks truly unique and special. I would love to try it!