A soft and moist walnut cake – perfect for Kaffee und Kuchen on a Sunday afternoon!
80 ml (⅓ cup) unsalted butter, softened
240 ml (1 cup) pure maple syrup
295 ml (1 ¼ cups) all purpose flour
2 teaspoons baking powder
pinch of salt
240 ml (1 cup) walnuts, coarsely chopped
2 tablespoons unsalted butter
240 ml (1 cup) sifted confectioners’ sugar
pure maple syrup, as needed
Preheat oven to 180°C (350°F) and lightly grease 20 cm (8 inch) square baking pan.
Beat together butter, eggs, and syrup. Sift together flour, baking powder, and salt. Stir sifted mixture into butter mixture gradually, then beat with whisk until smooth. Fold in walnuts.
Pour into greased square pan and bake 25 to 30 minutes, or until wooden pick inserted in centre of cake comes out clean.
When done, take out and let cool completely in pan on wire rack for later frosting.
For frosting, melt butter, then blend in powdered sugar. Add in just enough maple syrup to bring to spreading consistency. When cake is completely cooled, frost top of cake and serve.
Credit: Just a Pinch