Walnut Cake with Soft Cheese and Muscatels
Photography Nick Tresidder.
Serve this as a cheese course before or after dessert.
INGREDIENTS
Cake
180 grams butter at room temperature
180 grams brown sugar
finely grated zest of 1 orange
3 eggs
180 grams flour, sifted
1 teaspoon baking powder
150 grams fresh walnut pieces, lightly toasted and roughly chopped
To serve
soft blue cheese or a ripe camembert
1-2 bunches muscatels
METHOD
Lightly grease a 20 cm spring-form cake tin and line the base with baking paper.
Beat the butter, sugar and orange zest until pale and creamy. Add the eggs, one at a time, beating well after each addition. Use a large metal spoon to fold the flour, baking powder and the walnuts through the mixture.
Spoon the cake batter into the prepared tin and place in the oven. Bake for about 40 minutes or until a skewer, inserted in the centre, comes out clean.
Allow the cake to cool in the tin.
To serve: Remove the piece of baking paper from the base and place the cake on a serving platter. Place the cheese and muscatels alongside. Makes 1 cake
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.