An exotic rich classic walnut cake
230g castor sugar
5 large eggs
230g self-raising flour
50g chopped walnuts
360g icing sugar
20ml caramel essence
60g margarine/ butter
60g soft brown sugar
20ml golden syrup
½ tin condensed milk
50g chopped walnuts (for decoration)
Preheat oven to 180°C and spray and cook two loose bottom 19cm round trays well.
Cream butter and castor sugar well. Beat in eggs one at a time. Alternate flour and milk a little at the time and blend in well. Mix walnuts with last of flour and mix in. Divide batter into 2 equal halves, making a slight ‘well’ in the centre of each cake. (Not right to the bottom of the pan. Just scoop the batter more to the sides). Bake in preheated oven for 20-25mins till inserted skewer comes out clean. Remove from oven, cool for 2-5mins and remove from pan and cool on cooling rack.
Filling: Cream butter, essence and icing sugar together till light and creamy. Sandwich cake halves together.
Topping: Heat margarine, sugar, golden syrup and condensed milk over low heat, stirring all the time. Heat till a golden caramel colour. Remove from heat and add chocolate. Stir till chocolate is melted. Top cake with warm mixture and sprinkle with chopped walnuts. Leave aside for 15-20mins for topping to set.