Makes 16-20 servings
Prep time: 30 mins
Bake time: 40 mins
Ingredients:
Cake:
140 g chopped walnuts and extra for sprinkling at the end
350 g Self raising flour, sifted
1 2/3 teaspoon baking powder
1 1/3 teaspoon cinnamon
6 eggs, whisked
350 g sugar
350 g Salted butter
Buttercream:
1 ½ cup brown sugar
1 ½ sticks salted butter (3/4 cup), cubed
1/3 cup milk
3 cups confectioners’ sugar
Method:
1. Preheat the oven to 325 degrees F
2. Make the caramel of the buttercream by combining the brown sugar, milk and butter in a saucepan on low heat and keep stirring. Once all the butter has melted, STOP stirring, turn heat up to medium and keep cooking the mixture until the caramel mixtures turns a light golden color or when the mixture starts bubbling vigorously. Transfer to a separate large bowl and let cool to room temperature.
3. Grease two 9 inch baking tins, line the bottom with parchment paper then also grease the top the parchment paper.
4. Finely chop the walnuts by running through a food processor for a few seconds or you may chop them by hand.
5. Mix the flour, baking powder, cinnamon and finely chopped walnuts in a bowl.
6. Cream the butter and sugar in a bowl using a mixer until light and fluffy. The buttery color will lighten to almost white.
7. Add in the eggs and continue to whisk until the mixture is well combined. It will be soft and airy.
8. With a spatula, fold in the dry flour mixture from step 5.
9. Transfer the cake mix to two greased baking tins, dividing them in equal halves.
10. Bake for about 40 minutes.
11. Take the cakes out of the oven and let them cool in the pan for a few minutes before turning them out unto a wire rack to cool.
12. Finish prepping the butter cream: Using the mixer, whisk the cooled caramel mixture from step 2, then add in the confectioners’ sugar, one cup at a time. The end product will be nice and spreadable.
13. Once the cakes are at room temperature, transfer one of the cakes, right side up to your cake plate/stand. Spread a layer of buttercream (about half of the mixture) over the top of the cake. Spread with a spatula and let it come close to spilling over the edges.
14. Place the second cake over the buttercream, bottom side up. Spread the rest of the buttercream over the stop of the cake
15. Sprinkle with extra walnuts and enjoy.
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