Walnut cake

Name: Walnut cake
Ingredients: 150 g/5 oz/1¼ cups self-raising (self-rising) flour; 5 ml/1 tsp baking powder; pinch of salt; 250 g/9 oz/1¼ cups caster (superfine) sugar; 30 ml/2 tbsp brandy; 2 or 3 strips of pared orange rind; 2 cinnamon sticks; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 150 g/5 oz/10 tbsp unsalted butter, plus extra for greasing; 60 ml/4 tbsp brandy; 4 eggs, separated; 300 g/11 oz/2¾ cups walnuts; 2.5 ml/½ tsp ground cinnamon

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Brandy, orange and cinnamon warmed in a sugar syrup are poured over this baked walnut cake, making it superbly moist and full of complementary flavours. This technique is an excellent way to add flavour and freshness to a cake. Keep this cake, refrigerated, for three days.

Ingredients

150 g/5 oz/10 tbsp unsalted butter, plus extra for greasing
115

Vegetarian
Cake

Method

Preheat the oven to 190°C/375°F/Gas 5. Grease and line a 35 × 23cm/14 × 9in shallow cake tin (pan).
In a bowl, beat the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time. Stir in the brandy and cinnamon.
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