Nut and syrup cake

Recipe from: 11/1/1994 12:00:00 AM
Ingredients 16
Servings 8
Time

Ingredients

  • SYRUP
  • 50
    g
    butter
  • 60
    ml
    brown sugar
  • 80
    ml
    honey
  • 60
    ml
    cream
  • 100
    g
    chopped nuts
  • CAKE BATTER
  • 75
    ml
    butter
  • 300
    g
    sugar
  • 100
    g
    dark chocolate
  • 2
    large eggs, separated
  • 500
    g
    flour
  • 10
    ml
    baking powder
  • 1
    ml
    salt
  • 250
    ml
    milk
  • 5
    ml
    vanilla essence
 

Method

 
1. Preheat oven to 180 ºC. Grease a 25 cm ring tin. 2. For the syrup, melt the butter and sugar, stirring continuously, until it boils. Stir in the honey and cream and bring to the boil again. Add the nuts and pour into the cake tin. 3. Beat the butter until creamy in the mixing bowl of a food processor, add the sugar gradually at first and then add the rest and beat until well blended. 4. Melt the chocolate and beat in the egg yolks one by one. Beat the chocolate mixture into the butter mixture. (If the mixture separates keep on beating until light and well blended.) 5. Sift together the flour, baking powder and salt and fold in alternately with milk and vanilla. 6. Whisk the egg whites until they reach soft peak stage and gently fold them into the mixture. 7. Pour into the cake tin and bake in preheated oven for 45 to 60 minutes. Leave to cool slightly in the tin before turning out onto a wire rack to cool completely.
 

Read more on: bake
 

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