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You have to try this Royal Walnut Cake because it is irresistibly delicious!
I made two layers so I used double the walnut cake ingredients.
Ingredients for the walnut cake
- 200g walnuts, pulsed in the food processor till bite size nibbles.
- 6 large eggs
- 1 cup castor sugar
- 1 cup of cake flour
- ½ tsp baking powder.
Ingredients for the Russian buttercream
- 1 tin condensed milk.
- 100g walnut nibblers
- 2 egg yolks.
- 1 tbsp. tap water
- ½ tsp vanilla essence.
- 330g Rama margarine.
Ingredients for the simple cake syrup
- ¼ cup castor sugar.
- 1 cup boiling water.
- 3 tbsp. vanilla essence
Stir all the ingredients together until the sugar has dissolved and set aside.
Ingredients for the chocolate ganache
- 4 ounces milk chocolate chips.
- ½ cup heavy whipping cream
Method for the royal cake
In a bowl, beat the eggs until bubbles start to form, add the sugar, and beat until light and fluffy.
In another bowl, whisk cake flour and baking powder together.
Sift this flour mixture into the egg mixture a little at a time.
Gently fold in your walnut nibblers and pour the mixture into a greased pan.
Pop into a preheated oven and bake at 180 degrees for 25 – 35 minutes or until the cake tester comes out clean.
To make the Russian buttercream
In a small pan, whisk together the egg yolks, condense milk, water, and vanilla essence until smooth.
Place on a low heat and stir/whisk constantly until the mixture starts to thicken. Do not let this mixture boil.
Remove from heat and let it cool completely till it’s room temperature. This is known as the custard mixture
Beat the margarine until light and fluffy, add a little of the room temperature custard at a time and beat until well combined.
Fold in the walnuts and set them aside.
To assembly the royal walnut cake.
Place one layer of the cake on a serving board.
Pour the simple syrup mixture over this layer.
Pipe some of the custard on top of this layer.
Sprinkle some chopped walnuts and place the second layer of cake on top of the walnuts.
Ice the entire cake with the remaining buttercream mixture and pop it into the fridge while you make the ganache.
Heat the cream in the microwave till warm.
Pour over the chocolate chips and stir till a smooth consistency is obtained.
Allow to ganache to sit at room temperature for about 10 minutes till it is a little thicker but loose enough to spread and run all over the cake.
Gently pour the ganache over the top of the cake and using an offset spatula move the ganache so that some drips over the sides.
Pipe some buttercream dollops on the top of the cake and top with walnut pieces and chocolate buttons
Prepared, tried, and tested by: Bobby Swanson
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