So it’s week 5 already!
This past week has been hectic. The kids have had a bug and now I’ve got the worst flu ever. But hey, cake makes everything better!
This week’s recipe is Walnut and Strawberry Cream Layer Cake and was created by Miranda Gore Browne, Great British Bake Off finalist and cookery writer.
I love baking cakes but for some reason mine always end up sunken in the middle.
Hopefully with Miranda’s help I will have a perfectly baked cake.
- 225g Unsalted butter, softened
- 225g Golden caster sugar
- 4 Large eggs
- 225g Self-raising flour
- 2 teaspoons Baking powder
- 200g Walnuts (toasted and roughly crushed)
- 1 tablespoon Milk
- 1 teaspoon Vanilla extract
- 300g Strawberries
- 1 teaspoon Balsamic vinegar
- 250ml Double cream, whipped
- To Decorate Edible Flowers and Mint Leaves
Walnut And Strawberry Cream Layer Cake
Recipe created by Miranda Gore Browne, Great British Bake Off finalist and cookery writer
Makes: A double layered cake
Preparation time: 20-30 minutes
Cooking time: 25 minutes
Equipment: Two, 8 eight inch loose bottomed sandwich tins, Kenwood, Chef Sense with whisk & K-Beater attachment
For the cake sponge
- Preheat the oven to 180˚C
- Line two 8 inch loose bottomed sandwich tins – use a little butter to grease the tins then cut a circle of non-stick baking paper to fit the base and a long strip of baking paper to go around the edge (the butter will help this stick to the tin)
- Cream together the butter and sugar in the Kenwood Chef Sense using the whisk attachment until pale and primrose yellow. This will take about 3 minutes
- Break the eggs into a jug and beat a little with a fork. Add the eggs to the butter and sugar mixture a little at a time, mixing well after each addition, this will take about 2 minutes
- Sift the flour and baking powder then use the Kenwood Chef Sense folding mechanism to fold the mixture with the milk and vanilla extract, this will take about 2 minutes
- Use a food processor or rolling pin to grind the 50g of walnuts, crush or chop the remaining walnuts into small pieces
- Replace the whisk attachment on the Chef Sense with the K-beater. Fold the walnuts into the cake mixture on a low speed.
- Scrape the mixture into the prepared tins and bake in the preheated oven for about 25mins or until springy and, when inserted, a skewer comes out clean.
For the strawberry cream
- Whip the cream in the Kenwood Chef Sense using whisk attachment – until stiff and thick – watch it carefully as this will only take about 1 minute and if you whip it for too long it will go buttery
- Hull and halve the strawberries, brush clean with a piece of damp kitchen paper
- Push about 50g strawberries through a sieve to make strawberry purée – put this to one side and use to drizzle over the cream before putting the second cake on top
- Remove the cakes from the oven and leave to cool in their tins for about 5 minutes before turning onto a cooling rack to cool completely
- Finely slice 100g of strawberries and add 1 teaspoon of balsamic vinegar, leave to stand in the balsamic vinegar whilst the cake is baking, drain before gently folding into the cream – this will take just a few seconds
- Once the cakes are cold, spread the strawberry cream on top of the bottom layer
- Slice approx 100g strawberries and spread thinly on top of the cream. Drizzle over the strawberry purée. Place the second cake on top
- Decorate with the remaining strawberries, a few edible flowers and mint leaves (or some more walnuts) and dust with icing sugar
I start by lining and greasing my cake tins. Then I toast my walnuts and leave to cool.
Creaming the butter and sugar in the Kenwood Chef Sense with the whisk attachment made the mixture nice and fluffy.
After adding all the other ingredients, I scrape the mixture into my cake tins and into the oven they go.
My cakes are now baked and I’m pleased they haven’t sunken in the middle. Hooray!
I turn them onto a cooling rack to cool completely.
Now it’s time to make my strawberry cream. I whip my cream until it’s thick and then prepare my strawberries. I’ve never tried strawberries with balsamic vinegar; it really does enhance the flavour.
I enjoyed putting the cake together and decorating it.
Everyone was like ‘wow’! I was so pleased I managed to pull it all off despite being ill.
Now I’m off to eat some cake.
Roll on week 6! I’ll be making Roquefort Cheese Soufflé
I hope you’re enjoying these recipes and are inspired to try them. Please feel free to comment below. I love to hear from you.
Thanks for reading.