Walnut & Maple Syrup Cake

Ingredients:

 50g walnuts (after shelling)

 110g butter

 110g golden caster sugar

 2 large eggs

 110g self-raising flour

 1 level tsp baking powder

 1 level tbsp maple syrup (Waitrose number two amber is best)

For the filling and topping:

 50g walnuts

 1 x 250g tub of mascarpone

 4 tablespoons maple syrup

 Preheat the oven to 170C (325F), gas mark 3

Method:

Begin by chop the first 50g of walnuts in a processor until they are very fine.

Place the butter, sugar and eggs in a large mixing bowl. Sift the flour and baking powder in to join them, holding the sieve high above the bowl to give the flour an airing.

Whisk the whole lot together for about a minute and after that add the finely chopped walnuts and 1 tablespoon of maple syrup. Give it another brief whisk then divide the mixture between the two prepared tins: spread it out evenly. 

Bake the cakes on the centre shelf of the oven for 25-30 minutes or until the centres spring back when lightly pressed with a little finger. Then remove them from the oven, leaving them in the tins for a few moments before turning out on to a wire cooling tray. Carefully peel off the base paper and leave till they get quite cold.

Meanwhile roughly chop the other 50g walnuts by hand. In a small bowl whip the mascarpone with a fork to soften it, then add the maple syrup, mixing till it’s all thoroughly combined. When the cakes are cold, carefully remove them from the cooling tray.

Spread half the filling over one cake and sprinkle over half the chopped nuts. Place the other cake on top, spread the surface with the rest of the filling, sprinkle on the rest of the chopped nuts and finally drizzle over another tablespoon of maple syrup. 

(Courtesy of Delia Smith)