| Servings |
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
Ingredients
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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).
