Oh man, is this a cake!! Deliciously light and full of walnuts and fudge which would be perfect for an alternative birthday cake or for afternoon tea….. or having with a cuppa late at night just because you can 😉
As my baking confidence has grown (I’ve only been doing it for a year now) I wanted to bake a cake for my uncle’s birthday and I spotted this the other weekend while watching The Hairy Bikers. I genuinely drooled at they ran through the recipe and I knew this was going to be a winner. I also knew that I had to include my favourite fudge makers Ochil Fudge into my cake. I first came across Ochil Fudge at my first BBC Good Food Show 2 years ago and it’s safe to say that I’m fairly hooked on the stuff! They have the most amazing selection of flavours, including Cherry Bakewell, Maple Syrup, Sticky Toffee Pudding and my absolute favourite….. Nutella *sighs*
It’s a fairly simple cake to put together and is rather a handsome chap without too much effort! I hope you enjoy.
INGREDIENTS (Serves 12)
For the cake
225g Unsalted Butter (softened, plus extra for greasing)
225g Light Brown Muscovado Sugar
4 large Eggs
225g Self Raising Flour
1tsp Baking Powder
For the icing
150g softened Unsalted Butter
150g Icing Sugar (sifted)
250g/9oz Fudge (roughly chopped) (I’ve used Ochil Fudge’s Salted Caramel which is fantastic in this particular cake)
25g whole Walnuts
- Preheat the oven to 170°C Fan/190°C/375°F/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with discs of baking paper/parchment and lightly butter these too.
- Put the walnuts in a food processor and blend on the pulse setting until chopped into very small pieces, don’t go as far as making them completely fine as a few larger pieces will add texture to the sponge. Tip the blitzed nuts into a bowl and keep to the side.
- Place 225g softened Unsalted Butter, 225g Muscovado Sugar, 4 Eggs, 225g Self Raising Flour and 1tsp Baking Powder into the food processor and blend on the pulse setting until well combined. Remove the lid once or twice and push the mixture down with a spatula so that everything is included.
- Add the chopped walnuts back into the mixture and gently stir them with a metal spoon until just combined. Now spoon the mixture evenly into your two tins and smooth the surface with a knife. Bake on the same shelf in the centre of the oven for 25 minutes, or until well-risen and just beginning to shrink back from the sides of the tin. You can see what I mean below.
5. Remove the tins from the oven and leave to cool for five minutes before running a knife around the edge of each cake and turning out onto a wire rack. Peel off the baking parchment and then leave to cool completely.
6. To make the icing, place 150g softened Unsalted Butter into your food processor, and add 150g sifted Icing Sugar and 150g of the chopped Fudge. Blend in the processor until the icing is smooth and creamy, adding 2-3 teaspoons of milk if necessary, so that the icing is light and spreadable. Don’t worry if some of the fudge remains chunky.
7. Finally, place one of the sponges onto a plate or cake stand and spread with half of your fudgy icing before placing the second sponge on top and spread the remaining icing to finish. Decorate with the whole Walnuts and chopped Fudge then stand back to marvel your baking creation!
Melanie, Food Adventurer