Name: Walnut and almond cake
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 8 - 10
Ingredients: 380 gm softened unsalted butter, plus extra for greasing; 380 gm caster sugar; 380 gm blanched whole almonds, finely ground; 3 vanilla beans, very finely chopped; 5 large eggs; 200 gm walnuts, finely chopped; 100 gm (2/3 cup) plain flour, plus extra for dusting; ½ tsp baking powder; 125 ml amaretto; Chocolate icing; 200 gm chocolate (at least 70% cocoa solids; The River Cafe uses Callebaut), coarsely chopped; 50 gm unsalted butter, coarsely chopped

Walnut and almond cake

A beautiful cake from The River Cafe, the landmark London restaurant where simple recipes like this have won legions of fans.

Serves 8 - 10

Prep

25M

Cook

1H 30M

Total

1H 55M

Ingredients

380 gm softened unsalted butter, plus extra for greasing

380 gm caster sugar

380 gm blanched whole almonds, finely ground

3 vanilla beans, very finely chopped

5 large eggs

200 gm walnuts, finely chopped

100 gm (2/3 cup) plain flour, plus extra for dusting

½ tsp baking powder

125 ml amaretto

Chocolate icing

200 gm chocolate (at least 70% cocoa solids; The River Cafe uses Callebaut), coarsely chopped

50 gm unsalted butter, coarsely chopped

Method

1.Preheat oven to 160C, and butter and flour a 25cm-diameter cake tin. Beat butter and caster sugar in an electric mixer until pale and light (6-8 minutes). Stir in ground almonds and vanilla, then beat in eggs, one at a time, until combined. Fold in walnuts, flour and baking powder, then fold in amaretto. Spoon into cake tin and bake until a skewer withdraws clean (1¼-1½ hours). Set aside to cool briefly, then turn out onto a cake rack to cool completely.

2.Meanwhile, for chocolate icing, melt chocolate and butter in a bowl placed over a saucepan of simmering water, and stir occasionally until combined (3-4 minutes). Spread over cake with a hot, wet palette knife, cut into slices and serve.

Ruth Rogers

Rose Gray

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Vanessa Austin