Week 5 Recipe Challenge – Walnut Cake
If you would like to try my Kenwood Disaster Chef recipe for Walnut & Strawberry Cream layer cake – here is the recipe. You can watch the video here.
Walnut and Strawberry Cream Layer Cake
Prep time
Cook time
Total time
Equipment needed: Two, 8 eight inch loose bottomed sandwich tins, Kenwood, Chef Sense with whisk & K-Beater attachment
Author: Miranda Gore Browne
Serves: A double layered cake
Ingredients
- 225g Unsalted butter, softened
- 225g Golden caster sugar
- 4 Large eggs
- 225g Self-raising flour
- 2 teaspoons Baking powder
- 200g Walnuts (toasted and roughly crushed)
- 1 tablespoon Milk
- 1 teaspoon Vanilla extract
- 300g Strawberries
- 1 teaspoon Balsamic vinegar
- 250ml Double cream, whipped
- To Decorate Edible Flowers and Mint Leaves
Instructions
- Preheat the oven to 180˚C
- Line two 8 inch loose bottomed sandwich tins – use a little butter to grease the tins then cut a circle of non-stick baking paper to fit the base and a long strip of baking paper to go around the edge (the butter will help this stick to the tin)
- Cream together the butter and sugar in the Kenwood Chef Sense using the whisk attachment until pale and primrose yellow. This will take about 3 minutes
- Break the eggs into a jug and beat a little with a fork. Add the eggs to the butter and sugar mixture a little at a time, mixing well after each addition, this will take about 2 minutes
- Sift the flour and baking powder then use the Kenwood Chef Sense folding mechanism to fold the mixture with the milk and vanilla extract, this will take about 2 minute
- Use a food processor or rolling pin to grind the 50g of walnuts, crush or chop the remaining walnuts into small pieces
- Replace the whisk attachment on the Chef Sense with the K-beater. Fold the walnuts into the cake mixture on a low speed.
- Scrape the mixture into the prepared tins and bake in the preheated oven for about 25mins or until springy and, when inserted, a skewer comes out clean
- Whip the cream in the Kenwood Chef Sense using whisk attachment – until stiff and thick – watch it carefully as this will only take about 1 minute and if you whip it for too long it will go buttery
- Hull and halve the strawberries, brush clean with a piece of damp kitchen paper
- Push about 50g strawberries through a sieve to make strawberry purée - put this to one side and use to drizzle over the cream before putting the second cake on top
- Remove the cakes from the oven and leave to cool in their tins for about 5 minutes before turning onto a cooling rack to cool completely
- Finely slice 100g of strawberries and add 1 teaspoon of balsamic vinegar, leave to stand in the balsamic vinegar whilst the cake is baking, drain before gently folding into the cream – this will take just a few seconds
- Once the cakes are cold, spread the strawberry cream on top of the bottom layer
- Slice approx 100g strawberries and spread thinly on top of the cream. Drizzle over the strawberry purée. Place the second cake on top
- Decorate with the remaining strawberries, a few edible flowers and mint leaves (or some more walnuts) and dust with icing sugar
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