Crunchy Walnut Squares

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crunchy walnut squares text

Everyone will go nuts for this lovely light sponge finished with a crunchy walnut topping.

To be honest, I haven’t baked much of anything over the last couple of months as moving has taken up almost all of my time. However, once we got to the new house, I was desperate to try out my new oven and there was no better excuse than the imminent arrival of my in-laws (whom I lovingly refer to as my outlaws.)

sponge square with crunchy walnut topping

They arrived less than a week after we moved to our new house armed with so many tools and so much gardening equipment, they could have stocked a small hardware store. They came ready, willing and very able to help get our garden sorted and do some jobs around the house and if I had my way, they were going to be powered by cake!

I did consider buying some cakes from the supermarket but noted that hell hadn’t frozen over yet and my oven was still to be put through it’s paces so I put on my big girl panties, donned my apron and got my bake on. I needed something quick, easy, delicious and that needed just a handful of pantry staples and this bake more than fit the bill.

crunchy walnut squares out of the oven

While this isn’t the prettiest slice I’ve ever baked, it’s certainly one of the yummiest! The sponge is a super light delight and contrasts beautifully with the cinnammony crunchy topping. The addition of the demerara is just genius and the walnuts add texture too.

I think it was my mum who told me that she’d read that regularly adding walnuts to your diet can help maintain cognitive function and delay the onset of dementia. And believe me, these days I need all the help (and all the cake) I can get!

sponge topped with crunchy walnut topping on wooden board

As for my new oven, it totally passed the test. Now what should I bake in it next?

Have you got a go-to easy recipe? Are you a fan of walnuts too?

crunchy walnut square on a plate on a vintage plate decorated with blue flowers

Makes about 18 squares

Ingredients

FOR THE TOPPING

50g butter

175g demerara sugar

2 teaspoons cinnamon

3 tablespoons plain flour

50g chopped walnuts

FOR THE CAKE

100g butter or baking spread

100g caster sugar

2 eggs

175g self-raising flour

close up of a square of sponge topped with crunchy walnut topping on a white rectangular plate

How to – Traditional

  1. Preheat oven to 180C/160C fan-forced. Grease and line a 8cm x 26cm tin with baking paper.
  2. First make the topping. Melt the butter in a small saucepan.
  3. Remove from the heat and add all the other topping ingredients. Stir until combined Set aside.
  4. For the cake, place all the cake ingredients into a large bowl and beat well for 2 to 3 minutes until well combined.
  5. Spread the cake mixture evenly in prepared tin and sprinkle over the topping.
  6. Place in the oven and bake for about 30 minutes until the mixture has risen and the cake has started to shrink away from the sides of the tin.
  7. Leave to cool in the tin and then cut into pieces.
crunchy walnut square on a plate

How to – Thermomix

  1. Preheat oven to 180C/160C fan-forced. Grease and line a 8cm x 26cm tin with baking paper.
  2. First make the topping. Add the butter to the TM bowl and melt for 3 minutes at 60C on speed 2.
  3. Mix all the other topping ingredients in a medium bowl. Add the melted butter and stir until combined Set aside.
  4. Don’t wash the bowl. Place all the cake ingredients into the TM bowl and mix for 10 seconds on speed 4. Scrape down sides of bowl and mix again for another 10 seconds on speed 4.
  5. Spread the cake mixture evenly in prepared tin and sprinkle over the topping.
  6. Place in the oven and bake for about 30 minutes until the mixture has risen and the cake has started to shrink away from the sides of the tin.
  7. Leave to cool in the tin and then cut into pieces.