Walnut Cinnamon Cake
Sponge cakes are very easy to bake and will take so little of your time to prepare. The idea for this cake came from a very simple orange sponge cake that my mom used to bake. I exchanged some of the flour with ground almond because I just love what it does to the cake’s texture and the juice with sour cream (Creme fraiche can be used as well). And just so the cake won’t be too boring, I added the walnut-cinamon mix as filling and topping. The end result is just lovely. If you want a cake with no effort, here’s a cake for you!
You’ll need:
- 23-26cm springform tin (a square tin should be fine as well, either 20 or 23cm)
- 200g unsalted butter
- 200g sugar
- 4 eggs, beaten
- 1 tsp vanilla extract
- 200g self-raising flour
- 1 tsp baking powder
- 60g ground almonds
- 200g sour cream
For the filling and topping:
- 100g crushed walnuts
- ground cinnamon, to taste
- 3 tbsp sugar
(1) Preheat the oven to 160c
(2) Cream the butter and sugar together until pale and fluffy
(3) Gradually add the eggs and vanilla
(4) Fold in the flour, baking powder and ground almonds
(5) Fold in the sour cream
(6) Pour half the cake mixture in the tin
(7) In a small bowl, mix the filling ingredients: walnuts, cinnamon and sugar
(8) Pour half the walnut mix on top of the mixture in the tin
(9) Pour the rest of the cake mixture in the tin
(10) Scatter the rest of the walnuts mix on top
(11) Place the tin in the oven and bake for 50-60 minutes
Serving: custard, vanilla ice cream
Walnut Cinnamon Cake
Tags: cinnamon, sponge cake, walnuts