Brown Sugar Walnut Cakes
RECIPE BY:
Matt Sinclair
SERVING SIZE:
20 people
TIME:
40 minutes
INGREDIENTS:
- 250gm Ballantyne Unsalted Butter, room temperature
- 250gm brown sugar
- 2 eggs, room temperature
- 200 gm walnuts, blitzed into meal
- 200gm plain flour
- 1 tsp. baking powder
- 200ml milk
- Pinch of salt
TO SERVE:
- Mascarpone cream
- Honey
- Orange zest
METHOD:
- Preheat fan forced oven to 180C. Grease cupcake tin.
- Cream butter, sugar and salt with paddle mixer on medium speed until pale and fluffy, approximately 6-8 minutes.
- Add eggs, one at a time, mix until evenly combined. Stop mixer. Add walnut meal, flour and baking powder, mix on low until roughly combined, approximately 1 minute. Slowly add milk, mix on low until evenly combined, approximately 1 minute.
- Soon mixture into cupcake tins, fill to ¾. Bake for 15 minutes.
- Increase oven to 200C for final 10 minutes and bake until golden brown and slightly darker around the edges.
- Allow to cool for 5 minutes before turning out onto cooling rack.
- Serve with sweet mascarpone cream, a drizzle of honey and a sprinkle of orange zest.
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