Cake of the Week: Iced English Walnut Cake

Cake of the Week

Iced English Walnut Cake

Our cake for this week certainly has a true air of autumn baking.

Moist and nutty, this walnut cake is best made with fresh walnuts, although it works just as well with ready-shelled.  

Made with two tins, the sponge cakes are then sliced horizontally to make four layers, then spread with icing made with egg whites vanilla extract, sugar and walnuts. The remaining icing covers the outside of the cake to give it a smooth, glossy finish.

For an extra treat - you can buy the Delia Online Loose-based Sponge Tins (18cm x 4cm) direct from Silverwood, and if you are a member of Delia Online we have a 20% discount for you to use. If you're not a member, all you need to do is register with us and answer an easy question to receive your code.

Click here to see Delia's recipe for Iced English Walnut Cake