Sunday, 30 October 2011

Walnut Cake

Another cake recipe, to pass the time while you wait for the cook book to be completed...
This started life as a walnut and coffee cake, but evolved into just a walnut cake, albeit with rather nice icing

For the cake –                                                               
75g walnut pieces                                                                 
150g ground almonds                                                        
3 eggs                                                                           
100g melted butter
100g sugar                                                          
50ml water
(or 30ml water and 20ml walnut oil)                                        
1 tsp baking powder
For the middle -  
100g butter     
30g icing sugar    
2 capfuls of Baileys 
For the top -
250g mascapone
15-30g icing sugar
1 tsp vanilla essence

Preheat the oven to 180°C (350°F/GM4).

The cake:
Place the walnuts with the ground almonds in a food processor and blitz until the walnut pieces have turned to a similar consistency to the almonds – some small chunks is fine, and you will have some darker flecks from the walnut skins too (see the photo below). Place in a bowl and add the melted butter, sugar, baking powder and eggs. Mix well. Mix in the coffee a bit at a time, until it is all added. Divide the mixture between two round (diameter) greased and lined baking tins and bake in a preheated oven at 180°C (350°F/GM4) for 25 minutes, until golden brown on top. Remove and allow to cool in the tins.

The middle:
Mix the ingredients together. Place one cake on the plate it will be served on, and spread the Baileys butter icing on the top. Carefully place the second cake on top of the icing.

The top:
Mix the ingredients together (add sugar to taste). Spread the icing all over the top of the cake and down the sides. Finish off with some whole walnuts to decorate the top. 

If you fancied coffee and walnut, you could easily adapt this recipe by adding a little coffee essence to the mix.... 

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