Spiced Walnut Cake

Prep time: 15 mins | Cook time: 45 mins 
Makes: 1 Cake

INGREDIENTS

125g butter, softened
200g brown sugar
2 tbsp golden syrup
2 size 7 eggs
1 tsp vanilla essence
2 tsp powdered ginger
1 tsp cinnamon
¼ tsp ground cloves
265g self raising flour
160ml milk
100g FreshLife Californian Walnuts, roughly chopped

Brown Butter Cream Cheese Icing
150g cream cheese, room temperature
50g butter
1 ½ cups icing sugar
1 tsp vanilla essence
Extra walnuts, to decorate

METHOD

  • Brown the butter for the icing: Place the butter in a small pan over a medium heat. Stir until the brown bits form on the bottom and it smells nutty. Transfer to a bowl and let it cool to room temperature.

  • Preheat the oven to 180°C. Grease a 20cm round cake pan and line with baking paper.

  • Using an electric mixer, beat the butter, brown sugar and golden syrup together in a large bowl until pale and creamy.

  • Beat in the eggs, one at a time, until well combined. Beat in the vanilla essence and spices.

  • Alternating in batches, mix in the flour and milk until combined, then stir in the chopped walnuts.

  • Turn the cake batter out into the prepared pan. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool for 10 minutes in the pan, then transfer it to a wire rack.

  • Make the icing: Beat the cream cheese in a large bowl until smooth. Stir in the cooled brown butter, vanilla essence, and icing sugar and mix well. Ice the cake once it is cold and decorate with extra walnuts.

 
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