Walnut Cake with Spiced Caramel Sauce

220 g butter, at room temperature
240 g caster sugar
4 eggs
160 g fine semolina
2 teaspoons baking powder
300 g walnuts

300g caster sugar
300 ml cream
1 star anise
½ cinnamon stick
25g butter


Preheat the oven to 180C. Place the walnuts on a baking tray and toast them lightly in the oven, about 8-10 minutes. Remove from the oven and cool. Reduce the oven temperature to 160C. Grease a 24 cm round springform tin or small fluted tins, of your choice.

Place the butter and sugar in a bowl of a mixer and beat until light and fluffy. Beat the eggs in, one at a time, until well combined.

Place the walnuts in a food processor and blend until finely ground.

Stir the baking powder through the semolina and fold through the egg and butter mixture, followed by the ground walnuts.

Spoon the batter into the greased cake tins and bake in the oven for about 35 minutes (large cake) or about 20 minutes (for the small cakes). Remove from the oven, cool in the tin for about 5 minutes before turing out onto a wire rack to cool completely before covering with the caramel.

For the spiced caramel sauce, heat the sugar in a pan until it turns golden-brown. Pour the cream in carefully and bring to the boil, stirring well. Add the star anise, cinnamon and butter. Cook for 2-3 minutes until thickened and smooth.

Strain through a fine sieve, cool completely and pour over the cake before serving.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours