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Method

Cream butter and caster sugar until light and fluffy, then beat in eggs one at a time, adding vanilla extract. Fold in soured cream gently. In a separate bowl, whisk together flour, baking powder and salt, then fold into the wet ingredients. Stir in ground walnuts until evenly combined. Spoon the batter into a greased rectangular baking tin and smooth the top. Bake at 180°C for 35-40 minutes until golden and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack. Make a glaze by whisking icing sugar with water until smooth, then drizzle over the cooled cake.