Walnuts: The Himalayan stars

A perfect autumn cake made with walnuts that have ... more

Beat the butter and caster sugar until light and fluffy. Mix in the eggs, adding a spoonful or so of the flour/baking powder mixture to stop it curdling. Photographs by Priyanka Parashar/Mint
1/9Beat the butter and caster sugar until light and fluffy. Mix in the eggs, adding a spoonful or so of the flour/baking powder mixture to stop it curdling. Photographs by Priyanka Parashar/Mint
When all the eggs have been well incorporated, fold in the remaining flour/baking powder gently, with a metal spoon. Divide the mixture between the two prepared baking tins
2/9When all the eggs have been well incorporated, fold in the remaining flour/baking powder gently, with a metal spoon. Divide the mixture between the two prepared baking tins
Bake for about 20 minutes, swapping the positions of the tins after 10 minutes to ensure an even bake
3/9Bake for about 20 minutes, swapping the positions of the tins after 10 minutes to ensure an even bake
To make the icing, beat together the butter, icing sugar and coffee until you have a smooth, light mixture
4/9To make the icing, beat together the butter, icing sugar and coffee until you have a smooth, light mixture
When the cakes are completely cool, put one sponge top down onto a large plate and cover it with about one third of the icing
5/9When the cakes are completely cool, put one sponge top down onto a large plate and cover it with about one third of the icing
Place the other sponge on top (with the top upwards)
6/9Place the other sponge on top (with the top upwards)
Smooth the rest of the icing on the top and sides
7/9Smooth the rest of the icing on the top and sides
Place the half walnuts, evenly spaced, all around the edge of the cake
8/9Place the half walnuts, evenly spaced, all around the edge of the cake
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