Walnut cake

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1 serving
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By Food24 November 03 2009
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Ingredients (14)

CAKE
230.00 g butter
230.00 g castor sugar
4.00 eggs — large, beaten
230.00 g flour — self-raising, sifted
125.00 ml milk
50.00 g walnuts — chopped
FILLING
90.00 g butter
180.00 g icing sugar — sifted
ICING
115.00 g butter
120.00 g brown sugar — soft
25.00 ml golden syrup
397.00 g condensed milk
50.00 g milk chocolate
50.00 g walnuts — finely chopped
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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.



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