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Fudgy Walnut Cake

Fudgy Walnut Cake

A moist walnut sponge cake filled and topped with a creamy fudge icing and decorated with walnut halves.

Baking Vegetarian Cake Walnuts Fudge

Estimated Nutrition

Calories

565.5

kcal / serving

6786 kcal total

Carbs

55g

per serving

659.8 g total

Fat

36g

per serving

432.2 g total

Protein

5.4g

per serving

64.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Light Brown Muscovado Sugar

225

Self-Rising Flour

tsp

Baking Powder

150

Icing Sugar

Sifted

Dairy

225

Butter

Softened, plus extra for greasing

piece

Egg

Free-range

150

Butter

Softened, for icing

NutsSeeds

Walnut

Halves for decoration

Other

250

Fudge

Roughly chopped

Method

Spread remaining icing on top and decorate with walnut halves and remaining fudge.

Pulse walnuts in a food processor until chopped into small pieces.

Blend butter, sugar, eggs, flour, and baking powder until well combined.

Fold the chopped walnuts into the batter.

Divide the mixture into tins and bake for 25 minutes.

Butter and line two 20cm sandwich tins with baking parchment.

Preheat the oven to 190°C.

Cool cakes in tins for five minutes before transferring to a wire rack.

Blend icing butter, icing sugar, and 150g of fudge until smooth.

Sandwich the cakes together with half of the icing.

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