I still remember that my father often brought some cakes back home after work, saying those cakes were redeemed from gift cards given by friends. Inside the beautiful box, there were dozen of assorted cakes. Among them, there was always a piece of walnut butter cake that was my favourite. My four other siblings also liked it very much. How could a piece of cake be enough for the whole family? This question always came up in my mind: why not all of them were walnut butter cakes? Now, I don't have this problem at all, as I’d bake a walnut butter cake, big enough for the whole family. Not only can everybody have one piece, but also as many as they want.
- 120 gm self-raising flour
- 2 eggs
- 100 gm butter, softened at room temperature
- 85 gm sugar
- 50 gm walnuts
- Preheat oven to 180C (356F).
- Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color (see picture 1).
- Whisk eggs. Stir in one-third of the egg into the butter mixture at a time. Stir and combine well between adding egg each time.
- Sift flour into the egg mixture. Use a spatula to combine all ingredients. Make sure to scrape the sides of the bowl and mix well (see picture 2).
- Grease sides of a rectangular cake mould, 11cmx21cmx6cm, or use a non-stick one to skip this step. At last, incorporate walnuts into batter. Transfer batter into mould. Bake for 35 to 40 minutes (see picture 4). Test with a needle. If it comes out clean, it’s done. Let cool on wire rack.