225 g flour
200 g brown sugar
2 tsp baking powder
225 ml vegetable oil
4 eggs, separated
50 ml espresso
50 ml milk
75 g walnuts
300 g ricotta
50 ml whipped cream
2 Tbsp sugar
Set flour, sugar, walnuts and baking powder in a bowl. In another bowl mix vegetable oil, egg yolks, coffee and milk. Beat the egg whites until stiff. Mix together the liquid mixture with the solid one, then add the egg whites.
Put the batter in a loaf tin and bake at 180° for 50-55 minutes.
Let cool, then cut the cake longwise in three layers.
Prepare the filling mixing ricotta, sugar and whipped cream.
Spread half of the filling on the base layer, cover with the second layer and spread with the second half of the filling. Top with the last layer.
Put the cake in the fridge to cool for at least 1 hour.