Raspberry Walnut Cake

    1 hour 5 minutes

    This is a yummy walnut cake made with raspberry sauce and topped with an apricot-brandy glaze. Delicious!

    2 people made this

    Serves: 12 

    • 1 1/2 cups finely ground walnuts
    • 1/2 cup chopped walnuts
    • 4 eggs
    • 1 1/2 cups (300g) white sugar
    • 1 teaspoon vanilla essence
    • 1 teaspoon raspberry sauce
    • 1/2 cup (60g) plain flour
    • 1 cup apricot preserves
    • 2 tablespoons brandy
    • 450ml thickened cream
    • 3/4 cup icing sugar

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Coat a 23cm round cake tin with vegetable oil spray and line the bottom with baking paper.
    2. In a medium bowl, whip the eggs and sugar together until light. Stir in the vanilla and raspberry sauce. Toss the flour together with the walnuts, fold into the egg mixture. Pour into the prepared pan. Tap the pan firmly on the counter to remove air bubbles.
    3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 10 minutes before inverting onto a wire rack to cool completely. In a small saucepan, stir together the apricot preserves and brandy over medium heat until soft and liquidy. Strain and pour over cooled cake. Whip cream together with icing sugar and vanilla until soft peaks form. Serve cake with a big dollop of whipped cream on the side.

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    Reviews in English (2)


    I didn't make the entire thing, I only made the cake part. I was a bit worried because there was no oil or butter but the cake part came out wonderful. It was real soft and spongy, and the flavor was good enough without the toppig or the cream. I made them into muffins, and people could really taste the flavor nuts without being over-powered by other flavors.  -  04 Aug 2008  (Review from Allrecipes USA and Canada)


    I served this for dessert last evening. Guests loved it and my husband has requested this be prepared as one of our Christmas dinner deserts.  -  23 Dec 2012  (Review from Allrecipes USA and Canada)