Walnut Cake with Soft Cheese and Muscatels

From issue #10.
Photography by Nick Tresidder.
Walnut Cake with Soft Cheese and Muscatels

Serve this as a cheese course before or after dessert.


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


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