INGREDIENT OF THE WEEK – Walnuts You voted walnuts so I show to you the b…




You voted walnuts so I show to you the most efficient rattling walnut cake within the enviornment with marshmallow frosting. This component is mainly SO correct and SO addictive, you’ll be going aid for 3rds! A few steps are fervent then all but again it’s so rate it, believe me! 🎂🎂🎂

You’ll need:

200g butter, softened

200g caster sugar

1 tsp vanilla extract

3 broad Eggs, separated

200g self-raising flour

1 tsp baking powder

5 tbsp milk

200g walnut pieces, finely chopped


50g butter, softened

50g tender cheese

200g icing sugar, sifted


250g granulated sugar

2 medium free vary egg whites

Pinch of salt



1. Preheat the oven to 160°C. Butter and line the sinful of two 20cm deep spherical cake tins. Cream the butter, sugar and vanilla together in a bowl until pale and fluffy. Beat within the egg yolks. Sift the flour with the baking powder and fold into the creamed components then add the milk and walnuts and mix.

2. Hobble the egg whites until stiff then accelerate into the mix to loosen it. Divide between the tins and bake for 30 mins until firm and golden, then dawdle away to frosty.

3. Fabricate the buttercream by beating the butter and tender cheese together then along side the sugar until light and fluffy. Scale again every cake in half horizontally and sandwich the 4 layers along with the butter cream.

4. For the frosting, gently heat the sugar and 60ml water in a dinky pan until fully dissolved then boil for 2-3 mins until thick (don’t burn!) Attend warm over a low heat. Save the egg whites and salt in a broad mixing bowl, take a seat over gently simmering water and lope until stiff. Pour the unusual syrup onto the egg whites and beat repeatedly over simmering water for 5 mins until the icing makes firm peaks. Salvage from the warmth and lope for a min to permit the frosting to frosty. Spread over the cake, and decorate with a few more walnuts.

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