My Patisserie

Walnut Cake

Walnut Cake  

 Prep.Time: 10-15 min
 Cook.Time: 40-45 min
 Difficulty: Easy
 Lots of Slices


 1 Large Mixing Bowl
 Small Mixing Bowl
 Small Bowl
 Small Saucepan
 18cm/7" Deep Cake Tin
 Wooden Spoon


 175g/6oz Self-Raising Flour
 100g/4oz Butter or Spread
 75g/3oz Caster Sugar
 2 Eggs
 50g /2oz Chopped Walnuts
 15ml /1Tbsp Golden Syrup
 15ml/1Tbsp Milk

 for the filling
 25g/1oz Butter or Spread
 15ml/1Tbsp Soft Brown Sugar
 100g/4oz Icing Sugar
 10ml/2tsp Golden Syrup
 15ml/1 Tbsp Milk

 for the topping
 15ml/1Tbsp Warm Water
 100g /4oz Icing Sugar
 Walnut Halves


Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Grease cake tin well.
Cream butter, sugar and syrup until light and fluffy.
Add eggs and a little flour and beat well.
Gradually beat in the remaining flour.
Add chopped walnuts and milk and mix well.
Pour into cake tin and place in the centre of oven.
When the cake is cooked, remove from the cake tin and leave to cool on a wire rack.
To make the filling, place all ingredients except the icing sugar in a saucepan over a gentle heat until it has all melted and combined.
Remove from heat and beat in the icing sugar.
Pour into a small bowl to cool and set.
Cut the cake in half ready for filling.
When it has completely cooled and set, spread the filling over the bottom half of the cake.
Sandwich together then make the glace icing.
Put icing sugar in a small mixing bowl and gradually add warm water until you obtain a smooth paste that will coat the back of a spoon.
Pour icing over the top of the cake and spread to edges.
Arrange walnut halves on the top of the icing.
Store in an airtight container.

go to home page Homepage            print Print this recipe  

Copyright 2020,