Walnut Layer Cake with White Frosting from Cakes by Geraldene Holt
I include this cake for old time’s sake and in tribute to Helen Peacocke, long-established cookery writer for the Oxford Times. Some readers may share childhood
Ingredients
- 120 g / 4 oz plain flour
- 1 tsp baking powder
- 150 g / 5 oz walnuts, finely chopped but not ground
- 60 g / 2 oz butter, melted
- ¼ tsp vanilla essence
- 2 egg whites
- 350 g / 12 oz caster sugar
- ¼ tsp cream of tartar
- 4 eggs
- 120 g / 4 oz caster sugar
- 8 walnut halves
- 4 tbs hot water
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