OLD-FASHIONED WALNUT CAKE

My love for old-fashioned desserts is very well known by now. I truly find their simplicity inspiring, as they show what wonderful sweets can be prepared with a handful of humble ingredients, a few bowls, and a whisk. I especially enjoy old-fashioned cakes in colder weather, even more so towards the end of the year. They evoke fond memories of using a hand walnut mill, the smell of scalding milk and vanilla, the joy of watching a cake being put together.

The charm of this simple, yet incredibly wholesome cake lays in its thin layers and abundant walnut filling. It is filled while still warm, allowing the filling to be absorbed into some of the cake layers. A true walnut symphony.

Speaking of its thin layers, they are best baked separately, but they can be baked in four tins, and then levelled and split in half. However you decide to bake, my seasoned advice would be to divide the batter by weight between the tins, as that will ensure they bake evenly, and meld into the filling when assembled.

Serve this little beauty very well chilled, after at least a night in the refrigerator, with plenty of freshly brewed strong coffee, and good company.