NUTS FOR CAKE

Whether you keep it simple or adorn it with decadent extras, this walnut cake from Yotam Ottolenghi is as perfect for afternoon tea as it is for a celebratory table.

WALNUT CAKE

SERVES 8

Oil or butter, to grease the pan

4 large eggs, yolks and whites

separated

200g dark muscovado sugar (substitute

dark brown sugar)

350g walnut halves, whizzed in a food processor to the consistency of fine breadcrumbs

Finely grated zest of 1 lemon

45ml amaretto

CARAMELISED WALNUTS

80g caster sugar 60g walnut halves

TO SERVE

150ml double cream or sour cream 1/2 tsp caster sugar

Preheat oven to 190°C. Grease a 20cm springform pan with oil or butter. Line the bottom and side of the pan with baking paper and set aside.

Place egg yolks and muscovado sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand-held electric mixer). Whisk on high for about 2 minutes, or until pale and fluffy, scraping down sides of the bowl as necessary. Transfer mixture to a large bowl. Add walnut, lemon zest and 1/4 tsp salt flakes and mix well to combine.

Clean and dry the stand mixer bowl and whisk attachment, then add egg whites to the bowl. Whisk on high for 2 minutes, or until stiff peaks form. Using a spatula, fold egg whites into the walnut mixture a third at a time; the mixture will be thick and quite difficult to bring together at first but will gradually loosen, so the final addition of whites lightens the batter considerably.

Pour batter into prepared pan and bake for 40 minutes, until evenly puffed. This is a moist cake, so a skewer inserted inside should not come out completely clean.

Let cake cool for 5 minutes, then release it from the pan. (You may need to run a small knife around the edge.) Carefully flip over cake, remove pan and paper from the bottom, and flip again to transfer to a large plate. Brush surface with amaretto and leave to cool completely.

While cake is cooling, make the caramelised walnuts. Sprinkle sugar evenly over the base of a medium saucepan and place over medium heat. Cook gently for about 6 minutes, swirling pan but resisting the urge to stir, until you get a medium brown syrup, the consistency of maple syrup. Add walnuts and quickly stir into the syrup until coated. Pour nuts onto a parchment-lined baking tray, spread in a single layer, and sprinkle with a pinch of salt flakes. Once cool and hardened, roughly chop into 1cm and 2cm pieces.

To serve, add cream and sugar to the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a hand-held whisk). Whisk on high speed for 1 minute, or until firm and fluffy. Once the cake has cooled, spread cream over surface and scatter with caramelised walnuts to serve.

“IF YOU PREFER KEEPING IT PLAIN AND DAIRY-FREE, THE CAKE IS MOIST AND DELICIOUS ENOUGH AS IT IS.”