Walnut Spice Cake
A dense, nutty spiced cake, delicious with a dollop of double cream and a drizzle of maple syrup
Servings: 12 people
Ingredients
- 3 cups plain white flour (450 g)
- 3 tsp baking powder
- 250 g unsalted butter
- 225 g white sugar (1 cup)
- 4 eggs, room temperature
- 180 ml milk (3/4 cup)
- 140 g chopped walnuts (1 1/4 cup)
- 1 orange, rind grated
- 2 tsp ground allspice
- 1/4 tsp salt
Instructions
- Preheat the oven to 180℃ (160℃ fan-forced).
- Grease and line a round, 5 cm deep, 25 cm diameter springform pan with baking paper.
- Sift flour with baking powder into a medium-sized bowl and add the ground allspice, salt and grated orange rind.
- Cream butter and sugar at a high speed in an electric mixer, then add eggs and beat until light and fluffy.
- At a low speed, add spoonfuls of the flour mixture, alternating with milk.
- At a low speed, add the chopped walnuts.
- Pour the mixture into the prepared tin and cook for about an hour until an inserted skewer comes out clean.
- Cool for ten minutes, then remove from the tin and cool completely on a rack.
- Dust with icing sugar and serve with a dollop of double cream or yoghurt, then drizzle with maple syrup.
Notes
The cake is best served the day it's made. It will keep in an airtight container for up to 3 days.