Preheat oven to 180C and line 2 x 15cm/6" round baking tins
Whisk the eggs and sugar till 3 times their original size
Sift in the flour and fold in the crushed walnuts carefully so as not to knock out the air
Spoon into lined baking tins and bake for 30 minutes till golden and a skewer comes out clean
Allow cake to cool completely
Filling and topping
Beat together the icing sugar and cream cheese to make a frosting and spread some on the cake base then top with the strawberry jam and some of the strawberries cut into slices
Add the other cake on top and cover with the remaining cream cheese frosting
Toast the walnuts in a dry pan for barely a minute and add the sugar stirring to stick to the walnuts and turn them into candied walnuts, tip out of pan immediately to stop them cooking
Once walnuts cooled top the cake with the remaining strawberries and the candied walnuts
This cake will keep for about 3 days in a cake tin. You can freeze the cake bases for up to 3 months.I use small cake tins and this recipe in made for those, if you use larger tins you will get a thinner cake.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword strawberries, walnuts
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