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Coffee Cake

250g soft butter
125g castor sugar
125g soft brown sugar
3 eggs
50g chopped walnuts
225g self raising flour
50g chopped dates
1 vanilla extract

Set oven to 180°c and line a loaf tin or baking tin with parchment paper.
Beat the butter and sugars together until pale and fluffy.
Add eggs one at a time, then fold in flour, walnuts, dates and vanilla extract. Spoon into the tin and bake for about 40 minutes or until a skewer comes out clean.

Coffee and white chocolate cream

35ml espresso
275ml double cream
75g chopped white chocolate
250g mascarpone
2 tablespoons icing sugar

Warm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted.
Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Spoon into a piping bag and pipe over cool cake.