Whisky and Walnut Cakes for Father’s Day

Small Cakes | 14th June 2014 | By

Walnut Whisky Cakes

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, Dr Oetker has the ideal solution. These whisky and chocolate cakes are quick and simple to make and taste quite delicious. You can find the original recipe here on the Dr Oetker site. Containing more than a dram of whisky, made with ground walnuts and covered in dark chocolate, these cakes are manly fare.

I didn’t have the mini loaf tins stated in the recipe, so used muffin moulds instead. The only whisky I had to hand was a high quality Scottish malt, so these cakes really did taste extra special. I used my usual half wholemeal and half white flour mix and decided to toast the walnut decorations for extra flavour.

This is how I made:

Whisky and Walnut Cakes

  • Melted 125g unsalted butter in a pan over low heat. Allowed to cool a little.
  • Ground 100g walnuts in a coffee grinder then mixed with 100g golden caster sugar in a large bowl.
  • Sieved in 200g flour (half wholemeal, half white) with 2 tsp Dr Oetker baking powder and stirred into the walnuts.
  • Made a well in the centre and broke in three small eggs. Started to stir this from the inside out, adding the butter, 45ml whisky and 45ml milk as I went along until just mixed.
  • Divided the mixture into 8 large unlined silicone muffin moulds and baked at 180℃ for 22 minutes when they were well risen and a skewer inserted into the middle came out clean.
  • Dissolved 75g golden caster sugar in a pan over low heat with 45ml water, then bought it up to a boil and simmered for 3 or 4 minutes to give a syrupy consistency.
  • Left to cool slightly, then stirred in 45ml whisky.
  • Poured this over the hot cakes and allowed them to absorb the liquid and cool in the moulds for 5 minutes or so, then turned out onto a wire rack to cool completely.
  • Melted 75g Dr Oetker 72% dark chocolate in a pan over low heat with 25g unsalted butter.
  • Stirred until homogenised and glossy, left to cool slightly, then spooned over the cooled cakes allowing the chocolate to dribble down the sides.
  • Toasted 8 walnut halves in the oven, then placed these on top of the melted chocolate and left to set.
Whisky Walnut Cakes

True to my assertion that these cakes were 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 made adding the melted chocolate a little tricky, but I was pleased with the final result. The cakes were quite substantial, but had a great texture and flavour and were not overly sweet. 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.

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

As a celebration of Father’s Day, these are also being sent off to Bake Fest – a month long feast of all baked goods over at Cook’s Joy.

This month’s Baking with Spirit is all about reinventing a classic. Well this may not have been me that’s reinvented it, but 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 may not be biscuits, but they could possibly be squeezed into a Biscuit Barrel, so I’m sending these 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.


  1. Leave a Reply

    Laura Denman
    14th June 2014

    Could these cakes possibly have anything more going for them?! They look adorable, sound incredible, contain walnuts which I’ve recently become addicted to after seeing how much snacking in them has improved my nails AND they include whisky, my favourite alcohol to put in cakes. I’m not surprised seconds were called for =)

  2. Leave a Reply

    mimi rippee
    15th June 2014

    WOW!! These look fabulous!!! Not that I love whiskey, but you could substitute just about anything, right? You’re so talented!!!

  3. Leave a Reply

    lapin d'or
    15th June 2014

    These look rather good and perhaps not too sweet either, good choice for Father’s Day.

  4. Leave a Reply

    belleau kitchen
    15th June 2014

    how utterly delicious do these look? Whisky and walnut, gorgeous combo… throw coffee in there too and you’d have the ultimate cake for my dad… amazing!

  5. Leave a Reply

    Johanna GGG
    15th June 2014

    they look really gorgeous but manly too because walnuts have the rugged charm – and I love how they have syrup and chocolate frosting – sounds so delicious

  6. Leave a Reply

    Javelin Warrior
    15th June 2014

    These are so cute, Choclette, and I love the combination of walnuts, chocolate and whiskey! I can’t imagine any father would turn these down and it might be hard to stop at just one…

  7. Leave a Reply

    Kate Glutenfreealchemist
    15th June 2014

    Cakes drizzled with whisky infused syrup? That in itself is enough to weaken the knees (one should get me drunk!)……. but add the walnuts and chocolate and I’m in heaven!

  8. Leave a Reply

    Heidi Roberts
    15th June 2014

    These look superb. My father-in-law loves whisky so might have to make him a special batch!!

  9. Leave a Reply

    Vohn's Vittles
    15th June 2014

    Ooh – they look amazing! Coincidentally I just received a gift of some mini-loaf tins last week! 😀

  10. Leave a Reply

    30th June 2014

    This sounds like a great reinvention of a classic! I’ve really got into whisky in baking lately and I bet these tasted great. Thanks for entering BWS.

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