| Rich
Walnut and Almond Cake |
225g
(8oz) butter - softened
100g (4oz) plain flour
1 teas. baking powder
175g (6oz) soft brown sugar
4 large eggs
100g (4oz) walnut pieces
50g (2oz) ground almonds
1 tbls. sweet sherry
Set
oven at gas 4/180c/160fan/Aga baking oven, 3rd runner down.
Pop a cake liner into a 15-17cm (6"-7") round cake tin.
Put the flour, baking powder and sugar into a food processor and
process for a few seconds.
Add the remaining ingredients and process until smooth. Pour into
the lined tin, smooth the top, stand the tin on a baking tray and
bake in the pre-set oven for 45mins to 1 hour or until set (test
with a metal skewer).
Remove from oven and after a few minutes remove from the tin on
to a wire tray. When cold, store in an airtight tin or polythene
bag, or freeze.
Lazy
Cook tips
Can
be mixed in a large bowl using an electric hand mixer or a wooden
spoon - mix the flour, baking powder, sugar, butter and eggs until
smooth, stir in the remaining ingredients..
Serving
suggestions - a good cake to bake in the Autumn when the new seasons
walnuts are available. A good alternative to a traditional rich
Christmas cake when I suggest the top is lightly spread with apricot
jam or lemon curd, then covered with almond paste. (recipe below),
or buy ready-made. Decorate the top with whole almonds and walnut
halves.
Almond
Paste
(to cover a 25.5cm (10") round cake)
350g
(12oz) ground almonds
275g (10oz) caster sugar
275g (10oz) icing sugar
4 tbls. brandy
2 tbls. fresh lemon juice
1 teas. orange flower water
a few spots almond essence
1 medium sized egg
1 yolk
Mix
the almonds and sugars together in a large bowl and make a well
in the centre. Whisk all remaining ingredients together, pour into
the well and work together to form a paste. Shape, or roll on a
surface sifted with icing sugar.
Lazy
Cook tips
Try
not to over-knead this paste, it will extract the oil from the almonds
and will eventually cause a top icing to discolour. Use as soon
as it is made otherwise it will become crisp on the surface and
difficult to handle. If it is too sticky, add a little more sifted
icing sugar; if too dry add a little more brandy or lemon juice.
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Cook Mo Smith's growing reputation is founded on her delicious simple
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