Utterly Nutty Cake

Hey there, 

This recipe is for those you aren't allergic to nuts but you can use a substitute so fear not. You can substitute nuts for finely chopped chocolates or biscuits such as graham crackers. 

Ingredients for sponge: 

-225g Self-raising flour

-1tsp baking powder

-100g of any type of nuts (walnuts or hazelnuts are the best) or a mixture of nuts, finely chopped.

-225g butter

-225g caster sugar

-4 large eggs

For buttercream: 

-125g caster sugar

-1/2 vanilla extract

-2 tbsp milk

-250g icing sugar 

Method: 

- Preheat the oven to 160C and grease 2 sandwich tins or line them with greaseproof paper.

-Cream together the butter and sugar till smooth and beat in the eggs one at a time.

-Sift in the flour and baking powder. Fold together into the buttery mixture. Once fully combined fold in the nuts that you have chopped up. 

-Divide the mixture into the two tins and bake for 25-30 mins. The cakes should be done once they are golden brown and a skewer comes out clean. 

-Whilst waiting for the cakes to cool make the buttercream. To make the buttercream you mix the butter, vanilla extract, 1 tbsp of milk and half the icing sugar. Beat till smooth.

-Add in the remaining icing sugar and the rest of the milk if need be. 

-Once the cakes are cool spread the buttercream icing onto one of the cakes, place the next layer on top and cover the whole cake in buttercream. 

-Finally decorate how you want, you can add chopped nuts like in the images above.

Hope you enjoy this cake, tell me how it goes or if you recreate it. 

Follow me on my social media and I'll see you next week for another #JustDessert

Have a lovely day.

~JJ~