INGREDIENTS

• 1/2 cup vegetable oil
• 1/2 cup castor sugar
• 1/2 cup cinnamon infused Demerara sugar
• 4 eggs
• 1/2 teaspoon bourbon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 cup whole milk
• 1/2 cup walnuts, roughly chopped

Toppings

• 1/2 cup whipped cream
• 1/2 cup dulce de leche spread
• 10-15 pretzels, to decorate

Instructions

• Pre-heat the oven to 180C. Brush a 9” cake pan with melted butter.
• In a large bowl, combine oil and both the sugars.
• Add eggs, one at a time and beat well after each addition.
• Mix in the bourbon vanilla extract.
• Add all purpose flour and baking powder in two additions, alternating with milk. Combine only until we’ll-combined. Do not over mix.
• Fold in the walnuts.
• Transfer the batter into the prepared cake pan and bake at 180C for 40-45 minutes or until a skewer inserted into the centre comes out clean.
• To make the frosting, fold the dulce de leche in the whipped cream.
• Once the walnut cake has cooled, cover generously with the frosting and decorate with pretzels
• Recipe and Images Courtesy: Shivesh Bhatia (http://bakewithshivesh.com)