Father’s Day fave: Whisky And Walnut Cakes

Here’s a nifty little bake that’ll have any dad jumping for joy! It’s from the fab Dr. Oetker, who has a brilliant range of baking supplies – whatever you need, however weird and wonderful, it’s sure to have it!

The recipe below makes six chunky, deep-filled mini loaf cakes, but if preferred, you can divide the mixture between eight mini loaf tins and cook for slightly less time to make smaller cakes. And for a firm chocolate icing, chill the cakes for 30 minutes before serving, but be careful as the chocolate icing will lose its shine if it gets too cold.


  • Father’s Day fave: Whisky And Walnut Cakes
You’ll Need
    • Dr. Oetker Cake Release Spray
    • 200g plain flour
    • 2 sachets (2 tsp) Dr. Oetker Baking Powder
    • 100g walnuts, ground
    • 175g caster sugar
    • 2 large eggs, beaten
    • 125g unsalted butter, melted
    • 90ml (6 tbsp) whisky
    • 45ml (3 tbsp) whole milk
To decorate
    • 125g Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
    • 40g unsalted butter
    • 6 walnut halves
    1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly spray 6 x mini loaf tins with Cake Release Spray and arrange on a baking tray.

    2. Sift flour and Baking Powder into a mixing bowl, and stir in the ground walnuts and 100g (3 ½ oz) sugar. Make a well in the centre. Gradually mix in the eggs, melted butter, 45ml (3tbsp) whisky and the milk to form a well blended, thick batter.

    3. Divide the mixture between the loaf tins, smooth the tops and bake in the oven for about 20 minutes, until risen, firm to the touch and lightly golden.

    4. While the cakes are cooking, put the remaining sugar in a small saucepan with 45ml (3 tbsp) water. Heat gently, stirring until dissolved, then bring to the boil and cook for 3-4 minutes until slightly syrupy. Remove from the heat and stir in the remaining whisky.

    5. Once the cakes are cooked, skewer each one a few times and spoon over the hot whisky syrup. Leave to cool completely in the tins.

    6. To decorate, turn the cakes out of the tins and place on a wire rack over a board or plate. Break the Extra Dark Chocolate into a small, heavy bottomed saucepan. Add the butter and 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for a few minutes until the mixture is of a thick, coating consistency.

    7. Carefully spoon the Chocolate icing over the tops of the cakes allowing it to drip down the sides. Place a walnut half in the centre of each and leave to stand in a cool place for several minutes to allow the icing to set. Your cakes are now ready to serve and enjoy!