TCIF: Mapled Walnut Cake

Mimi ON Jun 03, 2011 AT 12:09 pm

Mapled Walnut Cake

Mapled Walnut Cake

by Sarah Adams

The season is coming where we start to think about gingham clothes and picnic hampers! The sun brings a great excuse to eat al fresco with friends, so I have designed over the next couple of weeks some cakes that are ideal for picnics as they will travel easily and not be too put out by the hot weather!

What you'll need

What you'll need


75g walnuts, roughly chopped
120g unsalted butter at room temperature
65g soft brown sugar
50g muscovado
155g caster suger
30g maple syrup
3 eggs
20g cocoa
300g plain flour
1 teaspoon salt
3 teaspoons nut vinegar
1 teaspoon bicarbonate soda
240g buttermilk

Pro Tip: Use balsamic vinegar if you do not have nut

Place in the tin and bake for about an hour

Place in the tin and bake for about an hour

Line a deep 9” tin with parchment and lightly grease the sides, pre-heat the oven to gas4/ 180˚C

Place the butter and sugar into a bowl and cream together for 5 minutes.

Stir the eggs together and slowly beat them into the butter mixture. Next, combine the salt, cocoa and flour into a separate bowl and alternate between adding the flour and buttermilk, beating well after each addition.
Sprinkle in the bicarbonate of soda and the vinegar and eat well. Finally add the chopped nuts, now turn it into your pan and bake for 1 hour.


75g Walnuts
90g maple syrup

Stir theses together and set aside ready to put on top of the cake once it is cooked.

When the cake has been in for an hour, test it with a skewer if it comes out clean then you can add the maple nuts and return to the oven for 10 minutes, leave the cake in the tin to cool and then serve in big


Sarah has her own website and custom makes cakes to suit every style, taste and dietary requirement; So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Blueberry Muffin

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