Sufra Dayma:

Walnut Cake

By Moushira Abdel-Malek

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Serves 6 to 8

Ingredients:

1 1/2 cups all purpose flour

1 cup sugar

4 extra large eggs

1 cup walnut halves (ground in an electric grinder)

1 tbsp baking powder

1/2 tsp vanilla essence

200 gms butter (softened)

Caramel Frosting:

1/2 cup sugar

A squeeze of lemon juice

2/3 cup heavy cream (at fresh dairy shops)

Method :

Put the butter and sugar in a large bowl and beat until fluffy. Add the vanilla. Add the eggs one at a time, beating well after each addition. Using a spatula, gently fold in the flour and ground walnuts. Transfer to a 9 inch diameter, greased cake pan. Bake in a preheated oven at 200 degrees, until browned (25-35 minutes). Allow to cool slightly in pan, then remove onto a wire rack, while still warm. To make the caramel frosting; put the sugar, lemon juice and 3 tablespoonfuls of water in a heavy saucepan and cook, stirring, until it turns a light caramel colour. Carefully add the cream whilst putting off the heat( it can splatter). Cover for a couple of seconds, then uncover to stir until blended. Put the rack with the cake on top, over a wider pan or tray, to catch the drips; (I would use the sink for this job). Pour over the frosting in a thin, even layer. Decorate with walnut halves and leave until the frosting is set ( at least 3 hours) in a cool place.