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Walnut Cake
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
This walnut cake is my own attempt at Mary Berry's frosted walnut cake. My version is slightly less fattening and is decorated with an icing which is a bit easier and less of a faff to make. The finished product looks beautiful, and is great for celebrations or dinner parties. But even if you just make it to 'have in', it won't last long, as I soon discovered.
Preparation Time: 1 hour 10 minutes
Cooking Time: 25 minutes
Makes: 8 servings
225g wholemeal self-raising flour
1 tsp baking powder
100g walnut halves (plus 9 for decorating)
175g margarine
50g caster sugar
2 tbsp Truvia sweetener (or 110g caster sugar)
6 eggs
525g icing sugar
½ tbsp glycerin
2 tbsp almond milk
1 tsp vanilla extract
Method
Separate two eggs and lightly whisk the whites until frothy.
Gradually whisk in 450g icing and glycerine to create the royal icing, and then leave it to rest.
Preheat the oven to 170 ༠C/150 ༠C fan/350 ༠F/4
Chop 100g walnuts and mix them with the flour and baking powder.
Cream 110g margarine with the sweetener/sugar, and then gradually beat in four eggs.
Fold in the flour mixture.
Divide the mixture into two sandwich tins and bake for 25 minutes in the oven.
Heat the caster sugar in a saucepan at a low heat until it starts to melt, and the turn the heat up so it caramelises into a golden colour.
Remove the caramel from the heat and dip nine walnut halves into it.
Remove the walnuts and place them on a piece of baking parchment to set.
Beat the remaining margarine with vanilla extract and milk, then gradually beat in 125g icing sugar.
Spread the butter cream over one of the cakes, and then place the other cake on top.
Either pipe or spread the royal icing all around the cake to cover it.
Decorate the cake with the caramelised walnuts.
Categories
#Cake
#Walnut Cake
#Walnuts
#Nuts
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