From a remote village in Northern Portugal, a local walnut cake recipe, enhanced with Port Wine Icing.
1 stick butter, softened
3/4 cup brown sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
6 tablespoons (divided) Port wine (Ruby, tawny or white)
1 cup finely chopped walnuts
6 tablespoons flour
1/2 teaspoon baking powder
1 cup powdered sugar
1 1/2 tablespoons butter, softened
2 tablespoons Port wine
Whole walnuts for garnish
Preheat oven to 350 degrees F. Butter a 10" glass pie plate and dust with flour.
In a food processor, combine butter, brown sugar, egg, vanilla,milk and 2 tablespoons of the Port wine.
In a medium bowl, stir together chopped walnuts, flour and baking powder. Add brown sugar/butter mixture to bowl and fold in. Spoon into prepared pie plate and bake 20 - 25 minutes or until firm.
Meanwhile, make icing. In a small bowl, mix together powdered sugar, 1 1/2 tablespoons soft butter and 2 tablespoons Port.
Rigiht when cake comes out of the oven, brust the top with remaining 2 tablespoons Port, so it will soak in. Let cool slightly. Ice with Port wine icing and decorate with whole walnuts. Serves 6.