Name: Walnut country cake.
Yield: 8
Ingredients: 200 gr unsalted butter; 150 gr caster sugar; 2 large eggs; 200 gr all purpose flour; 15 gr baking powder; 1/4 tsp vanilla extract; 50 gr chopped walnuts (plus some to decorate the cake); 80 gr unsalted butter; 160 gr icing sugar; 1/4 tsp vanilla extract; 2 tsp milk

Walnut country cake.

Servings

Ingredients

200 gr unsalted butter
150 gr caster sugar
2 large eggs
200 gr all purpose flour
15 gr baking powder
1/4 tsp vanilla extract
50 gr chopped walnuts plus some to decorate the cake
80 gr unsalted butter
160 gr icing sugar
1/4 tsp vanilla extract
2 tsp milk

Servings

Ingredients

200 gr unsalted butter
150 gr caster sugar
2 large eggs
200 gr all purpose flour
15 gr baking powder
1/4 tsp vanilla extract
50 gr chopped walnuts plus some to decorate the cake
80 gr unsalted butter
160 gr icing sugar
1/4 tsp vanilla extract
2 tsp milk

Instructions

Heat the oven to 180°C ( 360°F), grease the tin.
Beat butter and sugar untill fluffy, beat in eggs one at time adding a tablespoon of flour with the last one to avoid lumps then add vanilla.
Sift the rest of the flour and fold the mixture gently; at last add chopped walnuts.
Pour the dough into the tin and level the Surface. Bake for 20- 25 minutes until risen and Golden brown. Let the cake rest for 5 minutes in the tin then let it cold on a wire rack.
To make the buttercream beat the butter until very soft, add the icing sugar and beat again. Beat in the vanilla extract and enough milk to make it spreadable.
Spread the icing on top of the cooled cake and decorate with extra walnuts.

Recipe Notes

For a 20 cm square tin ( 8 inches).

Red velvet cake, recipe from Lorraine Pascale

Servings

Ingredients

Servings

Ingredients

Instructions

Preheat oven at 350°F. Put sugar and butter in a bowl and beat together untill fluffy
Beat in eggs one at time, vanilla, red colouring and salt plus half the flour, sifted. Add remaining flour, cocoa powder, baking powder sifted together then give a last beat to mix everything.
Pour into greased tin and bake for 1 hour/ 1 hour and 15, cake is ready when firm in the centre.
For the icing: beat together butter and icing sugar untill fluffly, beat in cream cheese and beat again.
Cut the cake in three layers when it's cold then fill it and cover it with cream cheese icing.

Recipe Notes

You can cover the cake with sugar paste (about 1 3/4 lb for a 9 in cake) but I don't like it and it's also pretty expensive if you don't do it by yourself so I simply cover the cake with frosting.