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Walnut and orange cake
Serves 6-8 Desserts and puddings
Ingredients
- 250g salted butter, plus extra to grease
- 1 orange, zested and sliced
- 1tbsp walnut liqueur
- 250g caster sugar
- 5 eggs
- 250g plain flour
- 1tsp baking powder
- 100g walnuts, chopped ice cream or cream, to serve (optional)
For the glaze
- 200g caster sugar
- zest and juice 1 orange
- 50ml walnut liqueur
Method
Preheat the oven to 180C/ 160C F/Gas 4. Grease and line a 20cm round cake tin with baking paper.
In a stand mixer, beat the butter, orange zest, walnut liqueur and sugar together until fluffy. Add the eggs and beat until thoroughly mixed. Fold in the flour, baking powder andwalnuts by hand. Spoon into the prepared tin, top with the orange slices and bake on the middle shelf for 45 minutes. Remove and leave to cool in the tin.
Heat all the ingredients for the glaze together in a pan over a high heat for 5–6 minutes until syrupy. When the cake is nearly cold, remove from the tin and brush the syrup all over it.
Serve the cake with cream or vanilla ice cream, if using. It will keep in an airtight tin for 2–3 days.
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