It’s the ‘British Bake Off’ time again! I’m so excited! I can’t wait to see what new things they are going to introduce this year, what sort of technical challenges to expect, what trends will arise? But, as always, as soon as you watch the episode, you’re just itching to get in the kitchen and bake something. So I did. Inspired by their bakes of Classical Walnut Cake, I’ve made a less traditional, simpler, but never the less, delicious version of Walnut Cake. This recipe came from one of my absolute favourite blogger Mimi Thorisson. Her blog Manger is amazing and inspiring. So is she. I’ve been her faithful fan for years and am so pleased that she has her book out now, and her pop-up restaurant is just about to open its door. I doubt I’ll be able to visit her restaurant just yet, but I look forward to continue to cook her delicious, unfussy and proper French recipes. This cake is one of those recipe – simple, modest, flavoursome, perfect!
WALNUT CAKE /Gâteau aux noix
(Originally came from here)
150 g/ 1 cup walnuts, chopped finely + at least 5 walnuts halves for decorating the cake
3 tablespoons dark rum
80 g unsalted butter
130 g sugar
1 tablespoon honey
40 g plain flour
30 g cornstarch
1 teaspoon baking powder
1/2 teaspoon vanilla extract
A pinch of fine salt
Dash of icing sugar & honey
Whipped cream for serving (optional)
1. Preheat oven to 180°C.
2. Chop walnuts finely (alternatively place walnuts in a food processor and pulse until you get coarse crumbs).
3. In a large bowl, combine sugar, walnuts, and mix well. Add the butter, honey, eggs and rum. Add a pinch of salt and vanilla extract.
4. In another bowl, combine sifted flour, cornstarch and 1 teaspoon baking powder. Mix well.
Fold in dry ingredients into walnut mixture.
5. Butter the baking tin and line it with baking parchment, pour in the batter. Bake in the preheated oven for 40 minutes (you can test-knife and check – if it comes out clean it’s ready).
6. When cake is cool, sprinkle it with the icing sugar and decorate with the walnuts halves, securing each of them with a dash of honey.
7. Serve with whipped cream (optional).
This one I baked earlier for a Friend