This is a kind of ‘everyday cake’ to eat with daily cup of coffee or tea. East to prepare sponge like cake diversified with a custard layer and walnut crust. The composition of walnut and orange works well and contrary to appearances is subtle. The cake is moist but delicate because of custard, which during baking goes inside the cake. The taste is mild with noticeable nuts and orange flavour. Enjoy!
round pan ø 9 inch (I baked in a heart pan approx.10 x 9 inch)
- 1 ¼ cup (150 g) finely chopped walnuts
- ½ cup + 1 tablespoon (125 g) butter, softened
- 1 cup (200 g) sugar
- zest from 1 small orange
- 3 eggs
- ½ cup + 2 tablespoons (100 g) all purpose flour
- 1 teaspoon baking powder
- store bought vanilla custard powder or ½ portion of this homemade recipe
Make custard: cook store bought custard as described on the package using the portion for 250 ml milk. After cooking mix in 1 tablespoon butter. Or : prepare homemade custard using ½ ingredients’ portion from this recipe. Once the custard is ready transfer it to a bowl and cover with plastic wrap in the way that cling film touches the top surface. Set aside to cool.
Grease pan and line the bottom with parchment paper. Sprinkle sides of the pan with 1 tablespoon walnuts. Preheat oven to 350°F.
In a bowl of a stand mixer beat butter, sugar and orange zest until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separated bowl mix flour, ¾ cup walnuts and baking powder. Gradually add flour mixture to the butter mixture still mixing. Pour dough mixture into prepared pan. Cover with an even layer of cooled custard. Sprinkle with remaining nuts. Bake for 35 minutes then cover the top with an aluminium foil and bake for further 15 minutes (until the wooden skewer inserted into the centre comes out clean). After baking cool in the pan.
Category: Tea- and bundtcakes.
Tags: custard, orange, walnuts.