A simple butter cake that has been infused with walnuts and and orange liquor topped off with a chocolate orange icing. This cake is a rather dry cake, and in order for the flavors to seep in I'd recommend waiting until it's cool, wrapping it tightly in plastic wrap and letting it sit at room temperature overnight before making the icing and serving it.
3/4 cup unsalted butter, softened
1/2 cup (packed) light brown sugar
1.5 cups self-raising flour
3/4 cup chopped walnuts
1/4 cup milk
2 Tbs. orange liquor (I used gran gala)
4 oz. semi sweet chocolate (chopped)
1/2 Tbs vegetable oil
1 Tbs. orange liquor
orange zest from 1/2 an orange
handful of chopped walnuts
1. Preheat the oven to 350F. Grease a 8 inch springform tin and line the bottom with parchment paper.
2.Using a paddle attachment and a stand mixer beat the butter and sugar together for 5 min until thick and creamy.
3. Add one egg and then beat on medium for 1 min and then add the next. Scrape down the bowl with a rubber spatula.
4. Fold in 1/2 the flour, and then add half the milk, and then the remaining flour and then milk.
5. Add the walnuts and fold in until just combined.
6. Spoon the mixture into the prepared tin and smooth down the top.
7. Bake for 35 min (check at 25 when a thin knife inserted into the center should come out clean).
8. Leave in the pan for 5 min, then run a knife around the edge and remove from the pan.
1. In a bain marie add the oil, chocolate, orange liquor and orange zest.
2. Stir until melted.
3. Cool for 10 min.
4. Spread on top of the cool cake and add additional walnuts if desired.
Adapted from "Sweet Food" ed. Kay Scarlett pp 110-111.