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 - Macknade Fine Foods
All recipes

Frosted Walnut Layer Cake

With The Great British Bake Off finished, we have the perfect Mary Berry bake to drown your sorrows.

1 hour 30 mins to prepare
Serves 8 - 10
Print Recipe

Ingredients

You can find this recipe along with all the technical challenges on the Great British Bake Off website here.

  • For the sponges:
  • 225g self-raising flour
  • 1 tsp baking powder
  • 100g walnuts, finely chopped
  • 225g butter, softened, plus extra for greasing
  • 225g caster sugar
  • 4 large eggs, beaten
  • For the caramelised walnuts:
  • 2 tbsp water
  • 100g caster sugar
  • 10 walnut halves
  • For the buttercream:
  • 125g butter, softened
  • 1/2tsp vanilla extract
  • 2 tbsp milk
  • 250g icing sugar
  • For the boiled icing:
  • 2 large eggs whites
  • 350g caster sugar
  • 4 tbsp water
  • 1/4 tsp cream of tartar

Instructions

  1. Preheat the oven to 160C/140C Fan/Gas 3. Grease 3 x 20cm/8in sandwich tins and line the base of each tin with baking parchment.
  2. Mix the flour, baking powder and walnuts together in a bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time.
  3. Fold in the flour mixture using a large metal spoon. Divide the mixture equally between the three tins and level the surfaces.
  4. Bake for about 25-30 minutes or until the cakes are golden-brown and spring back when touched. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
  5. For the caramalised walnuts, tip the sugar and 2 tbsps of water into a pan and heat over a low heat until the sugar begins to melt. Increase the heat and cook the caramel to a dark golden colour. Remove from the heat, add the walnut halves and swirl to coat in the caramel. Transfer the walnut halves to a silicon sheet and leave to set.
  6. For the buttercream, put the butter, vanilla extract, 1 tbsp of the milk and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar. Pour in the rest of the milk (if needed) to make the buttercream the right consistency.
  7. Spread half of the buttercream over one of the cooled sponges and place the second sponge on top. Spread the remaining buttercream over the second sponge and top with the third sponge.
  8. For the boiled icing, measure the egg whites, sugar, 4 tbsps water and cream of tartar into a heatproof bowl set over a pan of hot water and whisk for 8-10 minutes until thick.
  9. Working quickly (as the icing sets rapidly), cover the top and sides of the cake with the icing, swirling the icing to form softened peaks. Leave to set in a cool place, but not in the fridge. Decorate with the caramelised walnuts.
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