Toasted nut cake with wine syllabub
- May 2015
- Serves 8-10
- Hands-on time 30 min, oven time 50 min, plus infusing
Serve this moist nut cake recipe on its own for afternoon tea or with the sweet wine syllabub as a dessert.
- 50.5g (24g saturated)
- 39.2g (31.4g sugars)
For 10 servings
To make the syllabub alcohol free, use 150ml freshly squeezed orange juice (1-2 oranges) instead of the wine. The cake is best served just warm so it’s fragrant and melts the syllabub.
Make the cake up to a day in advance and keep, wrapped in cling film, somewhere cool. Or wrap in cling film and freeze for up to 1 month. Defrost fully to serve (warm it in a medium oven if you like) and make the syllabub as from step 4 to serve.
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