Friday 30 June 2017

Walnut Streusel Cake

Walnut Streusel 

For an easy-to-combine cake, we could prepare it with pecans or walnuts. The perfect cake served with a cup of coffee or tea, this one is best eaten fresh. We generally enjoy it with some hard cheese, and it can be served with a dollop of cream that is flavoured with coffee or simply left plain.

A  walnut streusel which is double the quanity prepared in a rectangle 19 x 3 pan

Prepare a 9 inch round pan with parchment paper, butter and flour it.
Preheat oven to 375F/190C 

For the Cake Batter

1 cup sugar
2 1/2  oz butter
2 eggs
3/4 cup milk
2 cup flour, sifted twice
3/4th tsp salt 
2  1/2 tsp baking powder

For the Streusel Mixture

1/2 cup brown sugar
2 tbsp flour
2 tsp cinnamon powder
2 tbsp soft butter
1/2 cup chopped walnuts
1 tsp vanilla

In a bowl, beat together with an electric beater (at high speed) the sugar and butter. Add the eggs one at a time. Beat until whipped. Lower the speed to the lowest setting. Add alternately the dry ingredients alternately with the wet ones. 
Fold with a spatula very gently until all is combined. Do not over mix.

In a pan, mix the streusel mixture with a metal spoon. 

Spread half of the batter in the prepared cake pan, then top with half of the sprinkle mixture, and repeat with the remaining batter and streusel mix. 
Bake for about 25 minutes until cooked. Test with a skewer to ensure it's done. 


Keep the butter soft. 
The eggs are best at room temperature. 
Seive the flour twice, as this gives it a lighter texture. 
After the final topping of streusel, very gently pat it down so it sticks properly to the batter. Using your clean fingers lightly will work best. 
Using any kind of nuts will work. However, walnuts and pecans are my personal favourites in this cake.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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