Walnut Cake (egg-free)

This walnut cake is filled with fruit and cream and looks pretty dusted with icing sugar

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Nutrition (per portion)

Total Fat17g

Saturated Fat

Total Carbohydrate42g


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ghk walnut cake

Serves: 20


Total Time:

Cook Time:


U.S. U.K. Conversion chart
  • 175 gram(s) butter, plus extra for greasing
  • 225 gram(s) caster sugar
  • 2.5 ml vanilla essence
  • 225 gram(s) self-raising flour
  • 2.5 ml salt
  • 2 tablespoon(s) baking powder
  • 175 ml milk
  • 3 tablespoon(s) Ener-G Egg Replacer
  • 50 gram(s) chopped walnuts
  • Apricot jam, fresh fruit and whipped cream
  • Icing sugar to dust


  1. Grease and base-line two 20.5cm (8in) Victoria sandwich tins.
  2. Cream together the butter, sugar and vanilla essence until light and fluffy. In a separate bowl, sieve together flour, salt and baking powder. Beat flour mixture and milk into creamed mixture, a little at a time.
  3. Place the egg replacer and 90ml (6tbsp) water in a large bowl and, using an electric whisk, beat until it forms soft peaks. Fold into the cake mixture with the chopped walnuts.
  4. Turn mixture into the prepared tins and bake at 180°C (160°C fan) mark 4 for 30-35min or until a skewer inserted into the centre comes out clean.
  5. Cool in the tins for 5-10min, then transfer to a wire rack to cool completely (see Cook's Tip). Spread one of the cakes with a little warmed apricot jam; top with fruit and cream. Top with second cake and dust with sieved icing sugar.
  6. COOK'S TIP The cooled cake can be wrapped in greaseproof paper and stored in an airtight tin for up to three days.
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