Walnut and Orange Cake

As this is a classic flavour combination, it’s no surprise that it works so well. This is a very tasty cake with a great texture and crunchiness. It’s neither rich, nor sickly, it’s simply scrumptious.

Serves: 8 – 10

Time: 75 minutes + cooling and fridge time

Level: Reasonably easy

Tins: 2 x 20cm/8” loose bottomed round tins

Ingredients

For the cake

  • Oil or melted butter for greasing
  • 175g/6oz plain white flour
  • 1 tbsp baking powder
  • 175g/6oz unsalted butter, softened
  • 175g/6oz golden caster sugar
  • 3 eggs, beaten
  • 1 tsp orange extract
  • Zest of half a large orange
  • 40ml/1.25oz milk
  • 50g/1.75oz walnuts, finely chopped

For the coating & topping

  • 160g/5.75oz – 175g/6oz unsalted butter
  • 175g/6oz – 200g/7oz full fat cream cheese
  • 175g/6oz – 200g/7oz icing sugar
  • 125ml/4.5fl oz – 150ml/5.5fl oz double cream
  • 1 tsp orange extract
  • 100g/3.5oz walnuts, finely chopped
  • Zest of other half of the orange
  • 8 – 10 walnut halves

Method

1. Preheat the oven to 180°C / Fan 160° / 350°F / Gas 4. Grease and base line the two tins. then lightly dust with flour.

2. Sift the flour and baking powder into a large mixing bowl and add the butter, caster sugar, beaten eggs, orange extract and zest. Beat well until the mixture is smooth and light. Stir in the milk and 50g chopped walnuts.

3. Divide the mixture equally between the two tins and level the surface with a palette knife. Bake for 25 – 30 minutes, until risen and golden.

4. Leave to cool in the tins for five minutes then turn out onto a wire rack to cool fully.

5. To make the coating, lightly beat the butter then add the cream cheese and beat until smooth. Sift in the icing sugar, mix gently at first then then beat well. Add the cream, orange zest and extract. Beat again to achieve the desired consistency.

6. Use about a third or a quarter of the coating to assemble the two cakes one on top of the other, with the flattest surface uppermost.

7. Cover the whole cake with a thin crumb coat layer and place in fridge for at least 30 minutes.

8. Spread the rest of the coating on the top and sides of the cake. Press the remaining 100g of crushed walnuts all around the sides. Place the walnuts halves on top however you wish then finish by adding the remaining orange zest.