Challenge One…….Walnut Cake…… By Lucy Simmons

By lucy  , , , ,   , , ,

August 13, 2015

The bake off is back and so are the challenges. This is the first one and it's the walnut cake with butter cream and boiled frosting, light and fluffy; a perfect celebration cake.

  • Prep: 50 mins
  • Cook: 40 mins
  • Yields: 10 Generous

Ingredients

225 Grams Self-raising flour

1 tsp Baking powder

100 Grams Walnuts, finely chopped

225 Grams Butter, softened

225 Grams Caster sugar

4 Medium Eggs, lightly beaten

100 Grams Caster sugar

2 tbsp Cold water

10-15 Medium Walnut halves

125 Grams Butter, softened

1/2 tsp Vanilla Extract

2 tbsp Cold milk

250 Grams Icing sugar

2 Medium Egg whites

350 Grams Caster sugar

1/4 tsp Cream of tartar

4 tbsp Cold water

Directions

1.  Pre-heat the oven to 160C.  Grease and line the base of three 8 inch cake tins.

2.  Cream together the butter and sugar until pale and fluffy.  Add the beaten eggs one by one and if the mixture starts to curdle add 1 tablespoon of the flour.  Mix together the flour, baking powder and chopped walnuts, coating the walnuts in flour will mean they wont sink to the base of the cake.  Fold in the flour in two batches using a spatular making sure there are no pockets of flour left in the mixture.

3.  Split the mixture between the three tins and place in the oven for 20-25 minutes until the tops are a nice golden colour and when inserting a skewer it comes out clean.  Leave to cool for about 5 minutes and run a sharp knife around the outside of the tin to loosen it and turn out onto a cooling rack.

4.  Caramelised walnuts: Place the sugar and water into a small/medium saucepan.  Make sure the water covers all the sugar and place over a low heat and wait for the sugar to melt.  When all the sugar has melted turn up the heat and cook until the caramel turns a dark golden brown colour.  Be careful when handling the sugar as it becomes very hot.  Place the walnuts into the saucepan swirling them around making sure they are all coated and place onto a silicone mat, leave to set.

5.  Buttercream: Beat together the butter, vanilla extract, 1 tablespoon of milk and half the icing sugar until smooth and pale,  add the remaining icing sugar and depending on the consitency add the remaining milk.  I found I only needed to add 1/2 table spoon of the milk.  Beat for about 2-3 minutes until very light and creamy.  Sandwich the cakes together using a thin layer of butter cream leaving the top of the cake to be coated in the boiled icing.

6.  Boiled icing:  In a large heat proof bowl mix together the egg whites, sugar, cream of tartar and water and place over a pan of hot water, whisk for 8-10 minutes.  I recommend using an electric hand held whisk as it takes a very long time using a ballon whisk.

7.  Place this icing over the top and side of this cake working quickly as the icing sets quickly, use a fork to make swirls in the icing.  Place the walnuts around the top of the cake.  Enjoy!

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