Yet another classic cake recipe that  finds the perfect balance between sweet  fudge, and a fresh nut tone.  The  super light moist sponge binds these flavors together perfectly, making a cake that  just sits perfectly with a cup of tea. Incorporating the walnuts within the sponge gives it a delightful texture and flavour, along with a comforting uniqueness that is incomparable .  All the ingredients used are super simple and pretty cheap too :), a definite treat to knock up after a hard days work

Preparation time: 25  minutes      Cooking Time: 40-45 minutes  Serves: 5  
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Ingredients

For the Cake

  • 115 g Unsalted Butter
  • 80 g Castor Sugar
  • 1 Tbsp. Golden Syrup
  • 2 Eggs
  • 170 g Self Raising Flower
  • 1 Tbsp. Milk
  • 60 g Chopped Walnuts

For the Fudge Icing 

  • 30 g Unsalted Butter
  • 1 Tbsp Milk
  • 1 Tbsp Soft Brown Sugar
  • 3 Tsp Golden Syrup
  • 110 g Icing Sugar

Tips and Tricks: If you can then get Cornish unsalted butter, or better still jersey butter it will give a richness and depth to your cake that you could not match with “lower quality” butters. If possible get farm fresh eggs as it will improve the colour and the texture of your cake. (Nice orange yolks)

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Method
  1. Pre-heat the oven to 160°C (180°C if not using a fan oven), grease a 7 inch cake tin with butter, and line the bottom with baking parchment.
  2.  In a large bowel Cream the Butter, Sugar and Syrup until light and creamy.
  3. Beat in the eggs with a little bit of flower until light and fluffy.
  4. Fold in the remaining flour, milk and nuts.
  5. Pour into the cake tin and bake for 40-45 minutes.
  6. While the cake is baking, begin the fudge icing.
  7. Gently melt together the butter, milk, soft brown sugar and syrup. Beat in the icing sugar and allow to cool.
  8. When the cake is cold, split and sandwich together with the fudge icing. Finish with a light  glace icing and walnuts

Tips and Tricks: From experience the key to making a light and fluffy cake is in the creaming of the butter, sugar and in this case syrup as well. Try to make  it as light and as creamy as is physically possible, recommending to use a large bowl and a silicone spatula to do this.  Try to make the mixture as light as possible after putting in the eggs into the mix as well, using a whisk to aerate this mixture. There are various techniques on how to fold in an ingredient while still keeping it light, I personally favour the up and around technique but feel free to research which one you find best.

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