We were lucky enough to be given some fresh walnuts from a neighbour, so making a coffee and walnut cake was a perfect opportunity to use them! (…oh, and it’s my favourite cake…) As always, made using local @cotswoldflour.

Here are three of my top cake tips:

? Have all of your ingredients (including eggs!) at room temperature and your butter well softened before you start. This helps the mixture to emulsify.

? Make sure your baking powder is in date! Your cakes won’t rise if your leavening agent is inactive.

? To extend the shelf life and add flavour to your cakes, I recommend brushing them with vanilla syrup when they come out of the oven. Here is an easy recipe to make it. .

Vanilla syrup:
100 ml water
100g caster sugar
1 teaspoon vanilla extract

Dissolve the sugar in the water over a low heat. When dissolved, increase the heat and simmer for 5 minutes to make a thin syrup. Remove from heat and add the vanilla extract. The syrup will keep for several weeks covered in the fridge.

Let’s Bake Together!

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