Lemon Walnut Cake Tonys Town Square Disney Recipe 475

LEMON WALNUT CAKE - TONY'S TOWN SQUARE DISNEY RECIPE - (4.7/5)

Steps:

• Lemon Butter Cream: Place all ingredients in a sauce pan and heat to 170 and keep stirring to prevent burning. Remove from heat and place on sheet trays to cool down. Lemon Curd: Cream butter using the paddle attachment; make sure to scrape sides of bowls. Add the rest of the ingredients and cream for approximately 20 minutes. Method: Cut the sponge cake into three layers, drizzle some of the simple syrup on top of each layer. Place a layer of cake and then spread on some of the lemon curd. Place the second piece of cake on top and spread more curd on top of that layer. Top with the last piece of cake and the frost the cake with the butter cream. Then cover with the walnuts.

LEMON WALNUT CAKE

Steps:

• Preheat oven to 350°F.
• Generously grease a 12-cup bundt cake pan.
• Dot rounded side of walnut or pecan halves with butter; arrange in flutes on side and bottom of pan.
• Blend cake mix (dry), egg yolks, water, confectioner's sugar, 1/2 cup butter, and vanilla in a large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Do Not Overbeat!
• Beat egg whites until stiff; fold into batter.
• Carefully pour batter into pan.
• Bake 40 to 45 minutes or until wooden toothpick inserted into center of cake comes out clean.
• Cool 10 minutes on wire rack.
• Remove pan; cool cake completely.
• Sprinkle with powdered sugar if desired.

LITTLE LEMON-TONS

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm strips over the base). Beat the butter, caster sugar, flour, almonds, baking powder, eggs, vanilla and the lemon zest and juice from ½ lemon with an electric whisk until smooth. Scrape into the tin and bake for 25-30 mins until a skewer poked in comes out clean. Let cool.
• Turn out onto a wire rack, trim edges and slice into 16 squares. Tip the granulated sugar onto a plate. Pour remaining lemon juice into another shallow dish. Very, very quickly, dip all sides of the cake squares, one-by-one, into the juice, then quickly in the sugar. Sit on a wire rack to set and crisp.

LEMON WALNUT CAKE

Steps:

• Preheat oven to 350f degrees.
• Lightly grease a deep 8 inch removable bottomed or springform cake pan.
• Line the bottom of the pan with baking parchment or waxed paper.
• Peel and chop the banana.
• Process with the lowfat spread and dates.
• Add 1 egg and 1 tablespoon of the flour to the creamed mixture.
• Process briefly to mix, then add the remaining eggs one at a time, eaach with another 1 tablespoon flour.
• Scrape the mixture into a bowl and fold in the remaining flour, with the walnut pieces.
• Grate the rind from 3 lemons and thinly pare the rind from the fourth (for decoration).
• Squeeze the juice from 2 lemons.
• Stir the grated lemon rind and juice into the mixture.
• Spoon the batter into the prepared pan and level the top.
• Bake for 50 to 60 minutes, or until a fine skewer inserted into the centre comes out clean.
• Cool on a wire rack.
• Decorate with the pared lemon rind.

MOTHER'S WALNUT CAKE

Steps:

• Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.