• 100 g Californian walnut pieces
  • 125 g butter, softened, plus extra for greasing
  • 125 g caster sugar
  • 2 lemons
  • 3 medium eggs
  • 150 g self-raising flour
  • 0.5 tsp baking powder
  • 2 tbsp granulated sugar


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease and base-line  a 900g loaf tin.

  2. 2

    Place 50g Californian walnuts in a food processor and blitz to  a coarse powder.

  3. 3

    Beat the 125g butter and the sugar in a large bowl until pale and fluffy.  Whisk in the finely grated zest of both lemons, then whisk in the eggs, one at a time.

  4. 4

    Fold in the flour, baking powder and ground Californian walnuts to give a smooth batter. Fold in 25g Californian walnut pieces, reserving the remaining 25g for the top, then spoon into the prepared tin and bake for 35-45 minutes until golden and a skewer inserted into the centre comes out clean.

  5. 5

    Just before the cake comes out of the oven, mix the juice of 1 lemon with the granulated sugar. Stir the remaining 25g Californian walnuts into the lemon syrup. Prick the cake with a skewer several times when it comes out of the oven and drizzle over the lemon and Californian walnut syrup.

  6. 6

    Allow to cool a little in the tin before removing, then allow to cool completely before slicing to serve.

Nutritional Details

Each serving provides
  • Energy 1595kj 381kcal 19%
  • Fat 23.4g 33%
  • Saturates 9.6g 48%
  • Sugars 21.2g 24%
  • Salt 0.31g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1997kj/477kcal

Each serving provides

35.4g carbohydrate 1.5g fibre 6.5g protein

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