It’s spring, the trees started showcasing their new sprouts, the daffodils in my backyard is in full bloom and we are so looking forward to some sunshine, some warmth and comfort when it started snowing heavy again throughout this week!! And it is bitter cold with wintry winds. Is winter not yet over?? It was quite warm with lots of sunshine couple of weeks back and I thought the winter gloom is over. But with the snow this week, it feels like winter is forever!
It’s again another year again, and Shab’s cuisine is an year older than last year. The blog turned 5 on March 11. March is the busiest of months for me as both the husbands and kid’s birthday falls on the same month, just a week apart. Lot of thoughts goes into planning each day to make it special and memorable, and lot of arrangements to be made. The blog was started between the two birthdays, so posting something or even planning something on that day is just of question, atleast for me. I am planning to do a giveaway soon, something edible, some thing that you will definitely be looking forward to, but I will have to plan it for another date, later in April or May after the hectic schedule. Can you guess what that is going to be? Stay tuned for that.
Have I mentioned about my new year resolution on cutting down on my baking? I have been doing good so far with minimal baking unlike usual. But I will have to break all my rules when it comes to March. It is a celebratory month where my oven sees lot of baked goodies. Everything was working down a treat until I borrowed this amazing chocolate recipe book from the local library. I have been flipping that book ever since I borrowed it. Pages over pages of chocolaty goodness made me full, but this simple recipe had caught my attention enough to try. I had to bake it, it is just the occasion that I had to wait for.
That was when the neighbour called us girls over for a coffee morning. I then bought all the stuffs and baked it just before it hit the midnight, so that I could try and taste it before I took it over to her house the very next morning. Icing was done in a hurry in the middle of the morning rush, and getting the son ready to school and then shooting had to be done soon after dropping son off to school. I was so pressed for time, as I had to get ready before the ladies met together over the coffee table that morning.
The cake was well received by the ladies and went down well. It is a basic butter based recipe, it is a breeze to make and has lovely texture with a lot of crunch from the nuts. The walnuts impart lots of flavour to the cake and the simple chocolate icing works well with the cake. I think apart from chocolate icing, cream cheese frosting or coffee icing would work well with the cake as well. I am sure making this cake again, but I would try tweaking it by adding coffee to the batter and doing a different icing, but I have to await another chance to bake again.
Walnut Cake with Milk Chocolate Icing
Preparation time: 30 mins
180g soft unsalted butter
½ cup, 100g caster sugar
1 cup, 150g plain flour
2 ½ tbsp, 25 g corn flour
2 tsp baking powder
1/8 tsp salt
60g walnut finely chopped
¼ cup, 60 ml milk
125g milk chocolate
40g walnut to garnish
1. Grease and flour an 7 ½ - 8 inch deep pan or line with baking paper. Preheat the oven to 180 ˚C/ 170 ˚C fan oven. In a bowl, sift together the plain flour, corn flour, baking powder and salt.
2. In another bowl cream butter and sugar using an electric whisk until creamy and pale.
3. Add eggs, one by one until well incorporated.
4. Add in the flour mix in 2-3 parts, and fold it gently mixing milk in between.
5. Gradually add in the chopped walnuts and fold again.
6. Pour the mixture into the prepared pan and bake until golden for about 35 minutes or a tooth pick poked in the centre comes out clean. Let it cool completely before turning out.
Make the icing when the cake is completely cooled.
1.Melt the butter with coarsely chopped chocolate over simmering water or in the microwave and continue stirring, off the heat, until lukewarm.
2. Place the cake on the rack and pour the warm chocolate mixture over it and spread it using a palette knife. I just iced the top, but you can ice the sides too and decorate with chopped walnuts.