Oven: 180 deg.C - preheated
Paper Cake liner or buttered and floured baking tin
175g. butter (unsalted preferably) (3ozs.)
112g. caster sugar (approx. 3ozs.)
70g. self-raising flour (approx. 2.5 ozs.)
25 - 50g. walnuts - blitzed very fine in a blender - (or ready bought)
1/4tsp. baking powder
2 medium eggs - beaten
1/4 tsp. vanilla extract
few drops of almond extract
grated lemon zest - about 1/2 a lemon is fine
Beat all the ingredients together.
If the batter is a little stiff, add some warm water or milk (cold) - or little of both.
The batter should be a nice 'dropping consistency' cake batter, but not too loose.
Bake for approximately 45 mins and test with a skewer to see if cooked through.
Cover with foil, if it needs cooking longer.
Cool in the tin, then frost with cream cheese frosting:
200g (7oz) butter, softened
220g (7oz) full-fat cream cheese
700g icing sugar, sieved
Cream all ingredients together.
Add little zest or lemon juice if wanted, and spread on cake. If you turn the cake and use the base, you'll have a nice smooth bottom (! :o) ) to work on.