Almond Walnut Cake
I was inspired to make something for SHF#4. Nuts are an absolute favourite of mine. In my opinion, nothing that has nuts in it can taste bad. As such, I make sure our kitchen is constantly stocked with nuts. It must be a sign, my mother had just bought a kilogram of almond nuts too. So, I had to make something.
I could make a safe bet, Chinese Almond Cookies, but having baked one too many cookies for Christmas, I decided on a teacake, so my dad could also bring some to work. After plowing through the various cookbooks in the drawer, I adapted one which was originally a "Hungarian Walnut Cake" to what I now deemed it to be the Almond-Walnut Cake, fully of nutty goodness.
The preparation is easy (one of my few important criteria for baking) and ingredients are easily available. As I was making the cake, I felt relaxed. The sound of the blender motor set me off into another zone, where I was thinking of nothing at all. That's what I love about cooking, I just zone off to another land whereby nothing else is on my mind other than the next step.
When I removed the cake out from the pan, I was rather disappointed. The cake was too flat for my liking. I had used a 20cm round springform pan but in future, I will use a 17cm round pan instead.
The cake was delicious , with the sweet inner layer of buttercream, and yet still a tad warm. I shall double the buttercream frosting in future so the filling is thicker. It also keeps well, covered in a breadbox, still moist and springy after a couple of days. My dad commented it reminded him of a Singaporean pancake snack, whereby ground peanuts mixed with sugar is sandwiched between 2 thick layers of pancake.
SE's Almond Walnut Cake
- 3 eggs, separated
- 1/2 cup caster sugar
- 1/2 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/3 cup each, finely ground walnuts & almonds, mixed
- 60g unsalted butter
- 1 tbsp each, finely ground walnuts & almonds
- 1/3 cup icing sugar
Preheat oven to 180C. Brush a deep 20cm (or 17cm if you like a slightly taller cake) round cake pan with melted butter and line the base with baking paper. In a small clean and dry mixing bowl, bean the egg whites until firm peaks form. Add sugar gradually, beating constantly until sugar has dissolved and the batter is thick and glossy.
Add egg yolks and vanilla; beat for another half a minute or so. Transfer the mixture to a large bowl. Sift together, flour and baking powder. Using a metal sppon, fold flour mixture into the egg mixture, alternating with the ground nuts.
Spread mixture into prepared pan and bake for 20-25 mins or until cake is lightly golden and shrinks away from the sides of the pan. Leave in the pan for 5 mins before turning onto wire rack to cool.
To make buttercream, cream together all the ingredients until well incorporated. When cake is cool enough, about 1/2 hr later, slice into half carefully. Spread buttercream evenly and cover with top layer of cake.
(Edited 7th June 2005:)