Brown Sugar Walnut Cakes

Brown Sugar Walnut Cakes recipe - The Cooks Pantry


Matt Sinclair


20 people


40 minutes


  • 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


  • Mascarpone cream
  • Honey
  • Orange zest


  • 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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