Mary Berry’s walnut sponge cake is a delightful mix of rich, nutty flavours in a moist cake. She is known for her easy baking style, shaping home bakers in the UK and beyond. This recipe shows the beauty of British baking. It’s a perfect teatime treat.
It strikes a balance between simple ingredients and expert baking methods. Thus, this cake is both impressive and easy to make. It’s a true celebration of walnut flavours.
Mary Berry is a renowned British baker with a career that spans decades. Her influence on baking goes beyond recipes, shaping UK’s baking culture. Berry became famous as a judge on “The Great British Bake Off.” Here, she showed her deep knowledge and love for British baking. Contestants making her walnut cake showed her commitment to precision and quality. Mary Berry’s techniques resonate with many, making her a key figure in home baking.
Who is Mary Berry?
Mary Berry has written over 80 cookbooks, proving her expertise in cookery. Her easy-to-follow recipes appeal to both new and experienced bakers. With her focus on classic recipes, Berry celebrates British baking tradition and appeals to a modern audience. Her charming personality and unique baking philosophy inspire many to learn baking.
Mary Berry’s Influence on Baking
Mary Berry has modernised traditional recipes with new twists. Her baking shows and books promote excellence and creativity among home bakers. She stresses using high-quality ingredients for the best taste. Her advice on accurate weighing and temperature control has changed baking practices.
Mary Berry’s legacy includes her vast cookbook collection and her connection with bakers. Her recipes and insights build confidence, making baking accessible and enjoyable. By mixing traditional and modern baking, Berry’s impact remains significant and inspirational.
Ingredients for the Walnut Sponge Cake
Creating Mary Berry’s walnut sponge cake needs careful ingredient choice. It ensures a great taste and texture. Every ingredient like butter, sugar, or walnuts adds its charm, making the cake delicious for any event.
Essential Ingredients
The main ingredients for this tasty walnut sponge cake are:
Unsalted Butter
Castor Sugar
Fresh Eggs
Self-Raising Flour
Fresh Walnuts
Each ingredient has a special role. Unsalted butter makes it rich, and castor sugar sweetens it and keeps it light. The self-raising flour lets it rise, so it’s fluffy. Fresh walnuts add a special taste and smell.
Why Choose Fresh Walnuts?
Fresh walnuts are key for the best cake. They have a lively flavour that old nuts can’t match. They make the cake taste better and add crunch. Quality nuts also improve the cake’s moisture and feel, making every bite delightful.
walnut sponge cake recipe mary berry
Making a walnut sponge cake from Mary Berry’s recipe is rewarding, especially for tea time with loved ones. If you follow her detailed cake-making steps, you’ll end up with a moist and tasty cake that impresses everyone.
Step-by-Step Preparation Guide
Start your cake adventure by heating the oven to 350°F (about 175°C) and getting a 9″ x 12″ cake tin ready. You’ll need ingredients like chopped dates, dark brown sugar, all-purpose flour, ground almonds, and chopped walnuts. They add a rich taste and texture to the perfect sponge.
First, mix 5 oz. of butter with 1 cup dark brown sugar until fluffy. Then add eggs and slowly fold in sifted flour, 5 oz. ground almonds, and 5 oz. chopped walnuts. Careful mixing ensures the flavours blend well. After pouring the mixture into the tin, bake it until golden brown. Though the original recipe might say over an hour, 25-40 minutes often works. Don’t forget to do the skewer test to see if it’s done.
Tips for Perfecting Your Cake
To perfect your walnut sponge cake, remember these tips. All ingredients should be at room temperature for easier mixing and a smoother texture. Always weigh your ingredients correctly and mix the batter just right to keep it light.
Keep an eye on your oven since cooking times can change.
Let the cake cool off completely before adding icing made of powdered sugar, lemon zest, and juice for a fresh taste.
When it’s ready and iced, you can present it nicely for afternoon tea or cut it into 24 pieces for sharing.
For a creative take on the classic walnut sponge, check out Mary Berry’s banana and walnut cake recipe. It offers similar tastes and textures for a refreshing change. Using these baking tips and instructions will ensure a delicious and successful dessert every time.
The Historical Significance of Walnuts in Baking
Walnuts have been key in many cultures’ culinary history for thousands of years. They are found in ancient recipes, showing their flexibility and deep flavour. Walnuts started being grown around 7000 BC in places like Persia. They were used in a variety of dishes, proving their worth across different food traditions.
Walnuts Through the Ages
Walnuts have been eaten for a long time, reaching back to ancient civilisations. The Ancient Greeks valued them for their health benefits and thought they had magical properties. As time went on, walnuts became essential in many recipes, from sweets to mains. They are loved for their distinctive taste that enhances baked items.
The Introduction of Walnuts to Britain
Walnuts reached Britain through the Silk Road, thanks to traders. Their arrival marked the beginning of walnuts in British cuisine. During the Victorian era, their popularity increased alongside a growing interest in baking. This period saw English walnuts become part of many famous British dishes. The coffee and walnut cake is one example. It was first advertised in 1934 by McDougall’s for their self-raising flour. Today, this cake is a beloved classic, showing walnuts’ strong presence in Britain’s baking scene.
Year
Event
7000 BC
Walnuts cultivated in Persia
1845
Creation of self-raising flour by Henry Jones
1934
First mention of coffee and walnut cake in McDougall’s advertisement
1974
Recipe published in The Cookery Year by Reader’s Digest
Serving Suggestions for Walnut Sponge Cake
Mary Berry’s walnut sponge cake is a British baking classic. It’s perfect for many occasions. Paired with traditional British teatime treats, it’s even better. Knowing how to serve it properly makes the cake a delight to eat.
Traditional British Teatime Pairings
Here are some top serving suggestions for walnut sponge cake:
Enjoy it with freshly brewed English breakfast tea for a timeless match.
Try it with clotted cream or crème fraîche to add richness.
Add fresh seasonal fruits for a refreshing contrast.
Sprinkle with icing sugar to make it sweet and lovely to look at.
Storage Suggestions for Freshness
To keep the walnut cake fresh and tasty, here are some cake storage tips:
At room temperature, in an airtight container, the cake stays fresh for three days.
To keep it longer, refrigerate. But don’t chill it once it’s put together to keep the texture great.
For long-term storage, wrap tightly in plastic wrap and freeze. It lasts for three months.
Thaw frozen pieces overnight in the fridge for a yummy slice before serving.
Using these pairing and storage ideas will make your cake baking stand out. Mary Berry’s walnut sponge cake will be the highlight of your table.
For the full recipe and additional tips, check out the guide here.
Why This Recipe Stands Out
Mary Berry’s walnut sponge cake has unique features that make it special. Its sponge is moist, and the walnuts add crunch. This mix of textures creates a cake that’s indulgent but not too heavy. It’s perfect for many occasions.
Unique Features of the Walnut Sponge Cake
This cake has light and airy layers, making every bite satisfying. The rich buttercream makes it even more delicious. Caramelised walnuts on top add beautiful looks and taste.
The balance of flavours and textures shows why Mary Berry is famous. This cake is a standout dessert.
Comparing with Other Nut Cakes
The walnut sponge cake is unique among nut cakes. Unlike pecan or almond cakes, it’s lighter, which many people prefer. Other nut cakes can be denser.
This cake’s lightness and delicious taste make it perfect for gatherings. Its distinct baking style and ingredient choices mark it as a classic favourite.
Nutritional Element
Amount per Serving
Calories
4489 kcal
Carbohydrates
485 g
Protein
55 g
Fat
265 g
Saturated Fat
161 g
Cholesterol
1302 mg
Sodium
2198 mg
Potassium
1010 mg
Fibre
6 g
Sugar
300 g
Vitamin A
8477 IU
Calcium
406 mg
Iron
6 mg
Conclusion
Mary Berry’s Walnut Sponge Cake Recipe is the heart of British baking—simple and elegant. It mixes walnuts, light sponge, and creamy buttercream perfectly. It’s perfect for any event, especially teatime, and will wow your guests.
Mary Berry’s baking method stresses the need for top ingredients. Using 225g of soft light-brown sugar, 225g of plain flour, and 4 large eggs makes the cake delicious and nutty. It’s great for enjoying at home or for adding something special to any dessert table.
This recipe is more than a dessert; it’s a showcase of British baking’s charm. It offers room for creativity, being both classic and modern. For a unique dish, try Mary Berry’s famous coconut cake. It’s another excellent choice for those who love to bake.
FAQ
What makes Mary Berry’s walnut sponge cake unique?
Mary Berry’s walnut sponge cake mixes a moist, airy sponge with crunchy walnuts. This creates a lovely texture. Fresh walnuts and rich buttercream boost its taste, making it perfect for any occasion.
How do I ensure my walnut sponge cake turns out perfectly?
For the best cake, use room temperature ingredients and measure them well. Don’t over-mix to keep it light. Watch your baking time and use the skewer test to see if it’s done.
Why is it important to use fresh walnuts in the cake?
Fresh walnuts add a rich, full taste and a nice crunch. They make the cake moist and improve its quality, making it taste better.
Can I store Mary Berry’s walnut sponge cake?
Yes, keep it in an airtight container at room temp for up to three days. For longer storage, you can refrigerate or freeze it. If frozen, thaw in the fridge for the best flavour.
What are some recommended pairings with walnut sponge cake?
This cake goes well with fresh tea. Try it with clotted cream, seasonal fruits, or a sprinkle of icing sugar. It’s perfect for a classic British tea time.
How has Mary Berry influenced modern baking?
Mary Berry has updated classic recipes for today’s bakers. Her easy approach and focus on essential techniques have made baking a fun hobby for many.
