This started out as Walnut Tea Bread to serve with the creamy wedge of goats cheese melting on my bench. A lack of several of the main ingredients and I ended up with a rather nice cake to enjoy with a cup of tea...and from my pantry cleaning project I used up some more sultanas and all of the walnuts. The recipe has been adapted from the November 2006 issue of the brilliant New Zealand publication Dish magazine.
WALNUT TEA CAKE
180 grams butter at room temperature
180 grams sugar
zest of 1 orange finely grated
3 eggs
180 grams four sifted
1 teaspoon baking powder
80 grams chopped walnuts
80 grams sultanas
Preheat oven to 180C.
Lightly grease a 20 cm spring form cake pan. Line base with baking paper.
Cream the butter and sugar and orange zest until pale and creamy.
Add eggs one at a time, beating well after each addition.
Using a large metal spoon gently fold in the sifted flour, baking powder, walnuts and sultanas through the mixture.
Spoon cake into prepared pan and bake in oven for 40 minutes or until skewer, inserted in the centre comes out clean.
Allow the cake to cool in the tin.
Remove baking paper from base and serve.
