Ok, I have been getting some comments that I have not posted for a while. I know, I know, I have been very Lazy (surprised?) – I have actually been cooking, but haven’t “got around” to posting my efforts. Plus I just went on a fun holiday to the USA and Bermuda, so obviously I was not cooking at all (I think once I put some frozen pizza in the oven, that was it!) but was instead doing lots of eating out. I got some great ideas, which I have to do some tinkering with to make them more my style (read: easier) but those ideas will be works in progress. In the meantime, I have returned to wintry weather, so my mind turns to casseroles, curries and puddings.
This cake can be eaten hot from the oven with some cream as a pudding, or allowed to go cold and sliced as a butter cake. I got the inspiration for this cake/pudding simply by standing in my pantry (or hobbit hole as my cheeky children call it) looking at the various bottles, jars, containers, tins and packets that I obsessively fill the shelves with, wondering what flavour combinations would taste good. Thankfully I made the right choices (I am sure that walnut and maple syrup have been thought of by someone else before, but it was a first for me). It’s quite easy to whip up and easier to eat. Unfortunately, NONE of it was leftover to go cold and be eaten as a cake, it was a cold winter’s night and the family kept going back for seconds, so it all went as pudding.
Walnut and maple syrup cake
1 cup walnuts, chopped randomly (some left as larger chunks, some chopped a bit finer);
Maple syrup (I started with a tablespoon, but tasted the batter before I put it in the cake tin, and added a little more – put in the amount that tastes right to you, remember that some of the taste will dissipate while the cake is cooking);
125 grams butter;
1/2 cup caster sugar;
2 eggs, beaten;
1 1/2 cups sr flour (I used gluten free which does cause the cake to ‘crack’ more than regular flour, but it was still ok and now suitable for the coeliac in my house);
Up to 1/4 cup milk (put in a little at a time, you want the batter to be smooth and pourable, but not runny).
Cream the butter and sugar, gradually add the beaten eggs, mixing all the time. Add walnuts and mix. Add flour and maple syrup alternately, then add milk as required.
Pour into a cake tin, and bake in a 170 C fan forced oven (or 180 regular) for about 35-40 minutes, or until a skewer inserted into the cake comes out clean. Let it cool in the tin for a few minutes before putting on a rack to cool (or cutting up and eating as pudding!)