This is the cake I made this week for our Clandestine Cake Club event. Its a variation on the last cake my mum's walnut cake, but I wanted to try something a bit different. Yes two walnut cakes in a matter of days, but they are very different cakes. Although this cake has a lot of decoration on the top it would be equally good without.
1. For the cake...weigh 4 free range eggs...whatever these eggs weigh then weigh out the same amount seperately in butter, caster sugar and SR flour. You will also need 150g walnut pieces, and 1 tsp baking powder.
2. For the filling...2 tubs marscapone cheese, and 2 tablespoons maple flavoured golden syrup.
3. To decorate...white ready to roll icing; marziapn, gold lustre, bronze lustre (I used the new range from Mitch Turner and Silver Spoon as I was sent some to try by the 'Baking Mad' people). A vanilla pod, chocolate fondant icing, walnut halves, a fine paint brush and leaf cutters.
1. Pre-heat the oven to 170C fan. Toast the walnut pieces by gently heating in a non stick frying pan. Once toasted and cooled put in the food processor and blitz until the consistency of rough breadcrumbs.
2. Cream the butter and caster sugar until pale and fluffy then add the beaten eggs with a small amount of the flour. Once mixed add the rest of the flour, baking powder toasted walnut mixture and fold in.
3. Divide between two greased and lined sandwich tins and bake for 35 minutes. Test with a skewer before removing from the oven, it should be clean. Let the cakes cool in the tins. Once cooled turn them out and slice each cake in half horizontally with a sharp knife.
4. Put the marscapone and maple flavoured golden syrup into a mixing bowl and combine thoroughly. Spread this evenly on the layers of the split cake. There should be three layers of the marscapone filling. Make sure the top layer is flat (you may use the underside of a cake for this).
5. To decorate the cake; first of all make conkers and walnuts from milk chocolate fondant icing, these are easy as they are just a ball shape you flatten slightly for a conker and dust with gold powder lustre. Walnuts are a ball with markings made with a knife. Leaves were made with a leaf cutter. Lustre walnut halves with bronze or gold liquid or gold lustre dust. Make small pears from marzipan, by rolling into a ball and then shape, add a small pieces of vanilla pod as the pear stalk and dust with gold lustre powder.
6. Roll out the white fondant icing and cut to a circle, I cut around a small bowl. Smear a little of the marscapone filling on the top of the cake and add the icing circle, then add the decorations, put the leaves on last to fill in any obvious gaps.
These marzipan pears were something I saw recently on Sweetapolita, a fabulous and inspirational site for bakers.
The powder lustre and other ingredients were purchased by me.