This delicious and rich cake is the ultimate treat! It is not the prettiest cake to look it but it is definitely too rich to be covered in any type of icing or frosting. I always joke that its taste makes up for its looks, and it absolutely does! A childhood favorite of mine, I was over the moon when I located this recipes after many years of searching for it among family members.
Ingredients:
3 eggs
¾ cup white sugar
¾ cup self-raising flour (or ¾ cup of all-purpose flour, with 1 tsp replaced by baking powder)
3 tsp ground cinnamon
185g unsalted butter, melted (that’s 13 tbs, which is a little over a stick and a half)
1 ½ cup roughly chopped walnut
For the syrup:
1 cup white sugar
¾ cup water
Directions:
Preheat oven to 350F (180C). Grease a 9inch (23 cm) square pan.
Beat eggs in a small bowl with an electric mixer until thick and creamy.
Gradually add sugar, beating until dissolved between additions.
Beat in sifted flour and cinnamon in several batches, beat in butter, stir in walnuts.
Pour mixture into the prepared pan and bake for about 30 minutes. While the cake is baking, make the syrup (directions are below).
Let stand for 5 minutes, use spatula to release sides from the pan and turn onto a wire rack to make sure the bottom is also released. Return immediately into the pan and pour the hot syrup over the hot cake and leave for 15 minutes.
Turn the cake out of the pan and onto a serving place. Let stand for 5-10 minutes to allow for the syrup to reach the bottom of the cake (which was the top in the previous step).
Serve cake warm or cold. Serving it upside down makes for a slightly prettier presentation.
Directions for the syrup: Combine sugar and water in saucepan, stir constantly over heat without boiling until the sugar is dissolved. Bring to a boil, reduce heat, simmer uncovered for 5 minutes.
Taza Project 