This cake was inspired by a recent holiday, one where almost every dessert was soaked in syrup! It seemed a bit peculiar and funny at first, but it soon became the signature of meals out. Here, the fresh zing of the raspberries contrasts beautifully with the sweet, delicate walnut sponge. And it tastes all the better with a splash of cream! P.S. Don’t worry if the raspberries get hidden within the cake, they’ll soon reappear when the cake is cut.
Walnut & Raspberry Syrup Cake
Makes 12 slices
for the cake
- 220g light brown soft sugar
- 4 medium eggs
- 220g unsalted butter, melted
- 115g walnuts, ground in a food processor
- 105g self-raising flour, sifted
- ½ teaspoon ground cinnamon
- 120-150g fresh raspberries
for the syrup
- 150g caster sugar
- 35g honey
- 110ml water
Make the cake: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 20cm square tin and line with non-stick baking paper.
In a bowl, beat together the sugar and eggs with whisk until smooth. Beat in the melted butter, followed by the ground walnuts, flour and ground cinnamon, mixing until smooth.
Transfer the mix to the prepared tin, level the surface then evenly arrange the raspberries top-side down in the mix. Bake for 35 minutes until risen and a skewer inserted into the middle comes out clean.
Make the syrup: place the sugar, honey and water in a saucepan and heat gently, stirring, until the sugar is dissolved. Poke holes all over the surface of the hot cake with a skewer then pour the syrup evenly over the cake. Allow to cool completely before slicing and serving with cream. This cake is extremely delicate so is best stored kept in the tin, in an air-tight container.