Orange and Walnut Cake

I love walnut cakes, and this one adds orange for a fresh citrus tang. It’s a super simple recipe, and the low and slow baking keeps the cake incredibly moist.

Orange & Walnut Cake

The recipe I’ve given below makes one layer of dense moist cake, perfect for tea or dessert. However, as you can see in the above picture, I’ve made two layers of the cake by doubling the recipe. It was for a birthday, and all I did was to ice it with a simple cream cheese icing, leaving out the sides like a Victorian sponge cake. More details of how I put this cake together after the recipe.

 

INGREDIENTS

110g unsalted butter, softened
100g caster sugar
10g cornflour/cornstarch
45g walnuts, ground
1/4 tsp salt
2 eggs
60g all-purpose flour
1 tsp baking powder
From one orange: 1 tbsp of zest and 2 tbsp juice

DIRECTIONS

Step 1: Preheat your oven to 160°C (320°F). Grease and line one 6-inch round cake tin.

Step 2: Cream the butter and sugar together until light and fluffy. Mix in the cornflour, ground walnuts and salt. Beat in the eggs one at a time.

Step 3: Sift in the flour and baking powder, add the orange zest and juice, and mix to combine. Pour the batter into your cake tin and bake for 1 hour.

 

If you want to reproduce my cake in the picture, you’ll have to double the recipe and make two layers of cake. I then whip up a stiff cream cheese icing (half an 8-oz. package of cream cheese, 40g shortening, and 350g icing sugar). Place one layer of your cake on your serving board, spread a thin layer of icing on top and pipe a wall of icing around it. Spoon about 2 tbsp of (store-bought) orange curd. Then refrigerate the cake for at least 30 minutes (or 10 minutes in the freezer if yours has room).

orangecurdfilling

Finally, carefully set the second layer of cake over the first and finish decorating with your cream cheese icing.

Warning: Cream cheese icing doesn’t hold up very well in warm weather. If you really want to do a layer cake as I have, make sure to keep your cake cold in the refrigerator and pull it out only when it’s going to be served. The middle part of my cake was bulging out rather alarmingly just after we had sung happy birthday. Thankfully, no catastrophic leaks occurred. If you don’t have refrigeration on hand, I’d recommend just keeping it to a simple single-layer cake with cream cheese icing slathered on top, like my carrot cake recipe.

 



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