Sharon’s Caramel Walnut Cake

Name: Sharon’s Caramel Walnut Cake
Ingredients: 2 tbsp single cream; 12 oz / 340 g light muscovado sugar; 4 oz / 110 g chopped walnuts; 2 oz / 60 g unsalted butter; walnut halves, to decorate; 6 oz / 170 g unsalted butter, softened; 3 eggs, separated; 4 oz / 110 g light muscovado sugar; 2 tbsp golden syrup; 8 oz / 230 g self-raising flour; pinch of salt; 6 tbsp full-cream milk

Preparation info

Makes
one
8 inch 20.5 cm cake

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

6 oz / 170 g unsalted butter, softened
4 oz / 110

Dessert
Baking
Vegetarian

Method

Butter two 8 in / 20.5 cm sandwich cake tins, and line the bases with greaseproof paper. Cream the butter and sugar together until pale and fluffy. Beat in the egg yolks, one at a time, sprinkling on some