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.
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, 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.