Babickas Walnut Cake Food

WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
• Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
• Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
• Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.

BABICKA'S WALNUT CAKE

Steps:

• Preheat oven to 320 degrees F (160 degrees C). Grease a 9-inch square baking dish.
• Beat eggs and 3/4 cup plus 2 tablespoons sugar in a large bowl using an electric mixer fitted with the whisk attachment until smooth. Carefully add 1/2 cup plus 3 tablespoons flour, ground walnuts, and baking powder; mix batter thoroughly until there are no lumps. Pour batter into the baking dish.
• Bake cake in the preheated oven until barely set, about 5 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and bake until golden, 25 to 30 minutes. Let it cool for a few minutes in the baking dish before transferring it to a wire rack to cool completely, about 45 minutes.
• Beat butter, 1/2 cup white sugar, and egg yolk together in a bowl with the electric mixer until creamy and smooth. Add cocoa powder to cream filling and mix to combine.
• Cut the cooled cake carefully in half horizontally. Place one layer on a serving plate and spread half of the cream filling on it. Top with the second layer. Scoop the rest of the filling onto the cake and smooth evenly over the top, letting excess filling drip down the sides.

KARYTHOPITTA: WALNUT CAKE

Steps:

• For the syrup: Heat the sugar, honey, water, and brandy over medium-high heat until the sugar has dissolved. Turn heat to low and add in cloves, cinnamon stick, and orange rind. Simmer for 5 to 6 minutes and remove from the heat. Remove the orange, cloves and cinnamon stick and cool.
• Preheat oven to 350 degree F.
• For the Cake: In a medium bowl mix together walnuts, flour, baking powder, cinnamon, and clove.
• In a medium bowl, with an electric mixer, whip together the butter and sugar until fluffy. Slowly add in the egg yolks and continue whipping. Add in the walnut mixture slowly, and mix until well blended.
• In a very clean bowl, with an electric mixer, whip the egg whites until soft peaks form. Fold the egg whites into the batter until the mixture is completely incorporated.
• Grease a 12 by 9-inch baking pan. Pour the batter into the prepared pan. Place the pan in the oven and bake until the cake is golden brown, about 45 minutes. Remove from the oven and pour the syrup over the cake, until it is drenched in syrup. Cover with a kitchen towel and let cool. Cut into diamonds and serve.

COFFEE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees.
• For cake, cream butter and sugar.
• Add eggs one at a time beating after each.
• Add flour and baking powder.
• Add extract.
• Pour batter into two prepared cake pans and bake for 30-35 minutes or until knife inserted in center comes out clean.
• Cool cake completely before icing.
• For icing, cream butter.
• Add powder sugar and extract and whip until fluffy.
• Place chopped walnuts on waxed paper.
• When cake is completely cool, ice the middle and sides.
• Pick up cake holding the top and bottom between hands and roll the sides in the chopped walnuts.
• Finish the top with icing and garnish with walnut halves.

MOTHER'S WALNUT CAKE

Steps:

• Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

BLACK WALNUT CAKE

Steps:

• In a bowl, toss walnuts with 1/4 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well., Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture., Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.

BLACK WALNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
• Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

BLACK WALNUT CAKE

Steps:

• Preheat the oven to 350°F, with a rack in the middle. Butter and flour a 9-inch-square cake pan.
• Whisk together the flour, walnuts, baking soda, and salt in a medium bowl.
• Beat together the butter and sugar with an electric mixer until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and the buttermilk alternately in batches, beginning and ending with the flour mixture and mixing until just combined.
• Pour the batter into the cake pan and smooth the top. Bake until a wooden toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a rack for 1 hour. Invert the cake over a cake plate and serve.

BOOZY COFFEE & WALNUT CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.
• For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
• Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.