Walnut cake

Recipe from: 2/22/1990 12:00:00 AM
Ingredients 17
Servings 1
Time

Ingredients

  • CAKE
  • 230
    g
    butter
  • 230
    g
    castor sugar
  • 4
    extra-large eggs, beaten
  • 230
    g
    self-raising flour, sifted
  • 125
    ml
    milk
  • 50
    g
    walnuts, chopped
  • FILLING
  • 90
    g
    butter
  • 180
    g
    icing sugar sifted
  • ICING
  • 115
    g
    butter
  • 120
    g
    soft brown sugar
  • 25
    ml
    golden syrup
  • 397
    g
    Nestlé condensed milk
  • 50
    g
    milk chocolate
  • 50
    g
    walnuts, finely chopped
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease two 19 cm diameter loose-bottomed tins well with margarine. Cream butter and castor sugar until light and creamy. Add eggs little by little, beating well after each addition. Fold in self-raising flour alternately with milk. Spoon half the mixture into each tin. Spread evenly and make a slight depression in the centre. Bake for 20 to 25 minutes or until a testing skewer comes out clean. Cool on a wire rack. Cream butter and icing sugar until light and creamy. Sandwich the two cake layers together with the mixture. Heat butter, sugar, golden syrup and condensed milk over low heat, stirring continually. Cook until light and golden brown. Remove from stove and add chocolate. Stir until chocolate has melted. Spread the cake with the warm mixture. Sprinkle with walnuts. Makes a medium cake.
 

Read more on: bake
 

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