Whisky And Walnut Cakes for Father’s Day

Substantial little cakes with a robust flavour. This recipe for whisky and walnut cakes is bound to please the whisky lover in your life. They’re not overly sweet and the nutty addition gives a lovely texture.

Just in case you hadn’t noticed, it’s Father’s Day tomorrow. And if you’re still wondering how to celebrate this or what to give the man in your life at any other time, Dr Oetker has the ideal solution. These whisky and walnut cakes are quick and simple to make and they taste quite delicious.

As they contain more than a dram of whisky, are made with ground walnuts and covered in dark chocolate, these cakes are manly fare.

Whisky And Walnut Cakes

As usual, I didn’t follow the Dr Oetker recipe exactly. I didn’t have the mini loaf tins stated in the recipe for a start. I used muffin moulds instead.

The only whisky I had to hand was a miniature high quality Scottish malt, so these whisky and walnut cakes really did taste special. I used wholemeal flour rather than plain, but if you’re not too familiar with wholemeal flour, try a half wholemeal, half plain mix instead.

I made less chocolate topping as the amount given in the original recipe seemed rather excessive. How right I was. There was plenty enough for me to drizzle over the top of the cakes, which is all that’s required. I also decided to toast the walnut decorations for extra flavour.

True to my assertion that these cakes are manly fare, CT was quite enamoured. And he doesn’t even like whisky that much.

The cakes rose high and resembled volcanoes without the craters when they emerged from the oven. This meant I found it a little tricky adding the melted chocolate, but I was, nonetheless, pleased with the final result.

The cakes are quite substantial, but they have a lovely texture and flavour. They’re not overly sweet either. I found I too was not averse to having seconds.

This is the second Dr Oetker Father’s Day recipe I’ve made and I’ve been really pleased with how both of them turned out. If you haven’t already seen them, do take a look at the coconut chocolate bars I made a couple of weeks ago.

Other Whisky or Walnut Cakes You Might Like

• Chocolate walnut torte squares
• Fig almond cake with whisky
• Greek walnut cake
• Mini chocolate whisky cakes
• Miniature Dundee cakes
• Parsnip & walnut cake

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these whisky and walnut cakes, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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If you’d like more individual cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Whisky Walnut Cakes. PIN IT.

Whisky and Walnut Cakes – The Recipe

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5 from 5 votes

Whisky and Walnut Cakes

Substantial little cakes with a robust flavour. This recipe for whisky and walnut cakes is bound to please the whisky lover in your life. They're not overly sweet and the nutty addition gives a lovely texture.

Cook ModeToggle to keep screen awake

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: cakes, easy, walnuts, whisky

Servings: 8 cakes

Calories: 502kcal

Author: Choclette @ Tin and Thyme

Ingredients

Cakes

• 125 g unsalted butter
• 100 g walnuts + 8 halves for decoration
• 100 g golden caster sugar
• 200 g wholemeal flour (whole wheat) (or a mix of half wholemeal and half plain white)
• 2 tsp baking powder
• 2 large eggs
• 45 ml whisky
• 45 ml milk

Topping

• 75 g golden caster sugar
• 45 ml water
• 45 ml whisky
• 75 g dark chocolate (I used Dr Oetker 72%)
• 25 g unsalted butter
• 1 tsp water

Metric – US Customary

Instructions

Cakes

• Melt the butter in a pan over low heat. Allow it to cool a little.
  125 g unsalted butter
• Grind the 100g of walnuts in a coffee grinder or food processor then mix with the sugar in a large bowl.
  100 g walnuts, 100 g golden caster sugar
• Sieve in the flour and baking powder and stir into the ground walnuts.
  200 g wholemeal flour (whole wheat), 2 tsp baking powder
• Make a well in the centre and break in the eggs. Stir the eggs from the inside out, adding the melted butter, whisky and milk as you go along until just mixed.
  2 large eggs, 45 ml whisky, 45 ml milk
• Divided the mixture into 8 large unlined silicone muffin moulds and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes or until they’re well risen and a skewer inserted into the middle comes out clean.

Topping

• Meanwhile dissolve the sugar in a pan over a low heat with the water. Bring it to the boil then simmer for 3 or 4 minutes to give a syrupy consistency.
  75 g golden caster sugar, 45 ml water
• Leave to cool slightly, then stir in the whisky.
  45 ml whisky
• As soon as the cakes come out of the oven, poke a few holes in the cakes with a cocktail stick and pour the syrup over the hot cakes. Allow them to absorb the liquid and cool in the moulds for ten minutes, then turn out onto a wire rack to cool completely.
• Toast the 8 walnut halves in the oven or on the stove top.
• Melt the chocolate in a pan over a low heat along with the butter and water.
  75 g dark chocolate, 25 g unsalted butter, 1 tsp water
• Stir until homogenised and glossy. Leave to cool slightly, then spoon over the cooled cakes allowing the chocolate to dribble down the sides.
• Place the walnuts on top of the melted chocolate and leave to set.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 502kcal | Carbohydrates: 47g | Protein: 8g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 24mg | Potassium: 350mg | Fiber: 5g | Sugar: 25g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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Sharing

I am sending these walnut and whisky cakes over to Made with Love Mondays over at Javelin Warrior’s Cookin w’Luv. This is a weekly event where everything must be made from scratch.

As a celebration of Father’s Day, I’m sharing these little cakes with Bake Fest. This is a month long feast of baked goods over at Cook’s Joy.

This month’s Baking with Spirit is all about reinventing a classic. Although I didn’t reinvent the recipe, I reckon this is a very good take on the classic Coffee and Walnut Cake. Janine of Cake of the Week has allowed Craig of The Usual Saucepans to take over the reins this month.

These walnut and whisky cakes may not be biscuits, but you could possibly squeeze them into a Biscuit Barrel. Thus it is I’m sending them off to Laura of I’d Much Rather Bake Than … who has chosen summer as this month’s theme. As Father’s Day falls in June, it must surely count as summer.

Dr Oetker sent me some of the ingredients to make these cakes. Any opinions expressed are entirely my own. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.