Festive Walnut Babushka Cake

by | Dec 6, 2011 | 19 comments

Walnut Babushka Cake
 
Christmas baking is all about sugar and spice that appeals to both naughty and nice. Okay, I agree. That was cheesy. Even for me. But I love sugar and spice with the fervour of usage increasing dramatically during the festive season. A dash of nutmeg, a sprinkle of cinnamon and a dusting of sugar as fine as snow. That is what smells like Christmas.
 
I find it wise and light to not indulge much in the weeks leading up to the silly season. Any cakes or cookies I bake are usually plain, unadorned and devoid of any kind of sugary icing. Icing is not a big deal in my house, especially with the kids who won’t touch anything that is iced except if it is molten ganache made from the finest quality dark chocolate money can buy. Finicky little buggers, I tell you!
 
 
Sugar And Spice
 
Staying true to the no frills pre-christmas baking mantra, I baked a cake from the High Tea At Victoria Room cookbook gifted to me by a friend for my birthday. I amped up the spice content and the whole house smelt like Christmas. In the recipe below, I am sharing the original honey syrup and cream cheese icing details as well, which I skipped in my plain cake. It is beautiful and sweet enough even without the trims.
 
 
Festive Walnut Babushka Cake
 
 
 

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FESTIVE WALNUT BABUSHKA CAKE

 
Preparation Time – 15 minutes
Baking Time – 50 minutes
Serves – 10 to 12
 

Ingredients

 
180g butter, softened
180g (6oz/1cup) caster sugar
65ml (2 fl oz/ 1/4 cup) rice bran oil
100g (3 1/2oz/1cup) crushed walnuts
250g (8oz/2 cups) self-raising flour
65ml (2fl oz/ 1/4 cup) sour cream
1 tablespoon vanilla extract
2 tablespoons honey
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 eggs
 
Syrup
1 tablespoon honey
juice of 1 lemon
 
Icing
200g (7oz/1cup) cream cheese
180g (6oz/1cup) icing sugar, sifted
juice of 1 lemon
 
 

Method

 
Preheat oven to 180C(350F). Grease and line a 20cm round springform tin with baking paper.
 
Beat together butter, sugar, cloves, nutmeg and cinnamon until light and fluffy. Add eggs, vanilla and oil. Stir in the honey and sour cream. Add the flour and baking powder. Whisk till smooth and free of lumps.
 
Fold through the crushed walnuts and spoon batter into the prepared tin.
 
Bake for 40 minutes at 180C(350F). Then reduce heat to 160C(310F) for a further 10 to 15 minutes and bake until a skewer inserted in the centre comes out clean. Remove from oven.
 
Mix together honey and lemon juice (for syrup). Pour over the top of the cake and leave to cool in the tin.
 
Beat together cream cheese, icing sugar and lemon juice (for icing). Spread over cooled cake.
 
Alternatively, skip the syrup and icing steps and enjoy cake warm from the oven.
 
 

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Source

High Tea At The Victoria Room  – Jill Jones Evans & Joe Gambacorta

 
 
 
Before I go
 
The lucky winner of the beautiful Noritake Pasta Dinnerware Set valued at $160 is Eha Carr!! Congratulations!! You should have details about your prize in your email soon.
 
One of my photos has been shortlisted for the Eat Drink Blog 2011 Photo Competition. I am so chuffed. It is so awesome to be up there with some great finalists. I would love it if you headed to this page and cast a vote by Liking the image! Thanks! 

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

19 Comments
  1. rebecca

    lovely simple cake for a nice cuppa

    Reply
  2. Jesica @ Pencil Kitchen

    I totally agree! sugar and spice, naughty and nice! It rhymes! it must be true! :p I love how your outer layer is browned beautifully but its stays light and moist inside. 🙂

    Reply
  3. Sylvie @ Gourmande in the Kitchen

    Wow, chocolate ganache was not in my vocabulary when I was a kid! That’s great that they have a sophisticated palate.

    Reply
  4. Mónica Pinto

    Lovely! The perfect cake to start Christmas festivities.

    Reply
  5. chinmayie @ love food eat

    I am also a fan of simple cakes… no sugary fatty icing for me 😉 This looks great!

    Reply
  6. Anita Menon

    Loooooove your plate. I love the little rhyme thingy that you wrote, too.

    It really felt christmas-y here.

    Reply
  7. Jen

    What a great recipe, I love the simplicity of it. Very cute styling too Sneh! 😉

    Reply
  8. penny aka jeroxie

    that looks so amazing. now my lunch pales in comparison… I need something sweet.

    Reply
  9. Nic@diningwithastud

    Lol Im the complete opposite to your kids. If I could make a cake out of just icing, I would 😉

    Reply
  10. anh

    What a simple but really lovely cake! I love the name, too!

    Reply
  11. Vanessa

    Babushka! I love it. I have to try these. Also I’m loving that adorable plate.

    Reply
  12. Glamorous Glutton

    What a lovely looking cake, ideal for the season. Congratulations on having your photo short listed – it is a lovely picture. GG

    Reply
  13. beti

    I agree! and it looks so good

    Reply
  14. Anna

    I am intrigued by the name Babushka, so I googled it and learned that babushka means a grandmother wearing a scarf, Russian in origin. Nice to know, and interesting to learn. The name sounds festive and grandmothers will always be symbols of delicious and hearty treats, so I guess the name matches your simple, yet flavorful cake. Great recipe…A must try!Thank you…

    Reply
  15. Baker Street

    Absolutely love the simplicity of this cake! And the icing has cream cheese, i’m sold! Lovely clicks Sneh! 🙂

    Reply
  16. la domestique

    I love a little something sweet in the afternoon to pick me up, and this cake looks perfect. It’s only a tiny bit naughty and quite nice!

    Reply
  17. Maja

    Cool name and amazing cake 🙂

    Reply

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