Walnut Cake With Wine

A community recipe by Mirjana

Not tested or verified by Nigella.com

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Introduction

The recipe for this cake is very old. It is an egg free cake and even so I would describe it as moist with cinnamon and clove aroma and honestly very simply to make.

Ingredients

Serves: 8

Metric Cups

For the Cake

200 grams walnuts (grated)
200 grams caster sugar
200 grams plain flour
300 millilitres dry white wine
1 teaspoon bicarbonate of soda (levelled)
½ teaspoon cinnamon
¼ teaspoon clove

For the Icing

3 tablespoons water (hot)
200 grams icing sugar
lemon juice
1 small lemon

For the Cake

7 ounces walnuts (grated)
7 ounces superfine sugar
7 ounces all-purpose flour
10½ fluid ounces dry white wine
1 teaspoon baking soda (levelled)
½ teaspoon cinnamon
¼ teaspoon clove

For the Icing

3 tablespoons water (hot)
7 ounces confectioners' sugar
lemon juice
1 small lemon

Method

Walnut Cake With Wine is a community recipe submitted by Mirjana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180°/350F/gas 4 and grease 23 cm. round cake tins and line with greaseproof paper.

In a bowl mix all ingredients with a wooden spoon. Then pour into the tins.

Bake in preheated oven for about 40 minutes, or until the cake springs back when presssed and a skewer comes out clean.

Leave in the tin until cool.

For the icing, mix all the ingredients and spread over the top of the cake and decorate with walnuts or any way you like.

Preheat oven to 180°/350F/gas 4 and grease 23 cm. round cake tins and line with greaseproof paper.

In a bowl mix all ingredients with a wooden spoon. Then pour into the tins.

Bake in preheated oven for about 40 minutes, or until the cake springs back when presssed and a skewer comes out clean.

Leave in the tin until cool.

For the icing, mix all the ingredients and spread over the top of the cake and decorate with walnuts or any way you like.