| Wig's cake | |
|---|---|
 |
| Servings: | Servings: 10 - 1 x 20cm cake |
| Calories per serving: | 274 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 4th October 2012 |
This moist all-in-one cake is flavoured with chocolate, orange and walnuts and takes its name from the fact that it is my husband's recipe. Wig is my daughter's nickname for him.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 175g plain flour, sieved with
- 2 teaspoons baking powder
- 3 large eggs, beaten
- 175g soft butter
- 175g caster sugar
- The grated rind of 1 orange
- ½ teaspoon vanilla extract
- 70g walnuts, slightly bashed in a plastic bag
- 50g Green and Black's Organic Dark Chocolate with Madagascan Vanilla (85% cocoa), coarsely bashed in a plastic bag
- 10g Icing sugar, for dusting
Mise en place
- Preheat the oven to 170° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour].
- Place the chocolate in the fridge whilst you are preparing the other ingredients.
Method
- Place all of the ingredients (except for the walnuts and chocolate) into a mixing bowl.
- Mix thoroughly using a hand or stand mixer - if using a Kenwood Chef / Major, use the Flexi-Beater.
- When the mixture is of an even consistency, add the walnuts and mix using the slowest setting.
- Grease and line a 20cm (8 inch) loose bottomed deepish cake tin. There is no need to line if you are using a Silverwood tin.
- When the oven has reached the required temperature, gently mix in the chocolate using the slowest setting.
- Pour the mixture into the tin, smooth it out and bake so that the top of the tin is about halfway down the oven for about 50-60 minutes.
- Remove from the oven and allow to cool in the tin.
- To touch, it may not seem cooked, but it is and if you over cook it, you will loose too much moisture.
- Dust with icing sugar.
Variations
Use hazelnuts instead of walnuts
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