1 ½cupself-raising flour,, plus some for dusting baking tin
½cupwalnuts, shelled and chopped, plus some for decoration (if making icing)
3free range eggs
1cupsugar, or ½ cup Half Spoon (sugar and sweetener mix)
1teaspoonvanilla extract
1teaspoonbaking powder
¼cupwarm milk, or room temperature
½cupsunflower oil
knob of butter, for greasing the baking tin
Lemon and sugar icing (Optional)
3tablespoonlemon juice
100gicing sugar
Instructions
Preheat the oven to 190C/170C fan.
Beat the eggs into a large mixing bowl. Add sugar (or sugar and sweetener mix) and whisk until smooth.
Gradually start adding flour. The batter will thicken. Keep mixing until smooth. (Use a spatula from now on)
Add baking powder, vanilla extract and walnuts. Stir thoroughly.
Add warm milk and sunflower oil, stir until the fat is fully absorbed in the batter.
Prepare your baking tin: Grease the inside of it with butter, making sure every inch of the surface is greasy.
Sprinkle over some flour and keep shaking the tin in all direction so that the flour sticks to the butter and creates a non-stick layer. Add more flour if needed. Repeat this step until the whole inside of the tin is covered in flour.
Carefully pour over the batter. Use the spatula to scrape up any remaining bits from the bowl.
Place the baking tin on a middle shelf in the oven and bake for 50-60 mins.
Check if it's fully baked by inserting a wooden stick into the cake. If it comes out clean, it's done. If there are any bits stuck to it, bake it for another 5 minutes and check again after.
Lemon and sugar icing (optional)
In a mixing bowl, mix together lemon juice and icing sugar. Whisk until smooth, glossy and thick. Add more icing sugar if you want it thicker (up to a double of the amount).
Pour it slowly or brush it over the cake (warm or cold). Sprinkle some remaining walnuts on top. Leave to set for 1 hr before serving.
Notes
1 cup = 250 ml
Keyword cake, easy bake, seasonal, walnuts
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