Set the oven to 165C 365F or gas mark 3 and line the cake tin.
A warm spiced walnut cake flavoured with cinnamon, ginger, nutmeg and cloves with an orange, vanilla and brandy syrup served with a scoop of ice cream
How it's doneDirections
Zest and squeeze the orange
Separate the whites and yolks
Using a food processor blend the bread into fresh breadcrumbs.
Chop the walnuts.
Add the butter and sugar to a bowl.
Beat the butter and sugar mixture until pale and fluffy then add the zest.
Add the egg yolks a bit at a time to the bowl.
Add the brandy to the bowl, stir to mix the ingredients then set aside.
Add the breadcrumbs to a large bowl.
Add the nuts, spices and baking powder, stir to mix the ingredients.
Mix the nut mixture and the creamed butter mixture together.
Whisk the egg whites till they form peaks.
Fold in half the whisked egg white to the nut mixture to loosen it.
Fold in the remaining half of the whisked egg white.
Fill the cake tin with the cake mixture and bake for 35 mins.
The cake is ready when it starts to come away from the sides.
Remove from the oven, allow to cool in the tin.
To make the syrup place all the ingredients in a pan, stir till sugar has melted.
Cook till the sauce thickens a little then sieve the syrup.
Scar the top of the cake with portion marks.
Pour over the cake and cool.
Place the cake on a serving plate, serve with vanilla icecream.
What you needIngredients
- 1 Cake Tin (9 inch / 23 cm)
- 1 Bowl
- 1 Small Pan
- 1 Food Mixer
- 1 Food Processor
- 1 Sieve
- 380 grams Walnuts
- 3 Sliced Bread (Brown)
- 4 tbsp Baking Powder
- 1 tsp Ground Nutmeg
- 2 tsp Cinnamon
- 1/2 tsp Ground Cloves
- 200 grams Butter
- 165 Light Brown Sugar
- 7 Eggs
- 1 Orange
- 75 ml Brandy
- 150 grams Caster Sugar
- 75 ml Water
- 1 tsp Vanilla Extract
- 1 tbsp Orange Juice
- 3 tbsp Brandy
- 4 scoops Vanilla Icecream