cake help

[phlawless]

Hello experts:

I need some help achieving a certain texture to a walnut cake recipe I am developing.

I would essentially like the cake to end up having the consistency of a sticky toffee pudding (I plan on using a syrup after it comes out of the oven) but instead of using the traditional dates, I want to use black walnuts. So essentially, a texture that is moist but not too dense since I will be adding the syrup afterwards, and also something not too sweet for the same reason.

What I have in the oven now:

4 ou butter

2/3 cup brown sugar

pinch o salt

3 eggs

1 t vanilla

3/4 t baking soda

2 cups toasted finely chopped nuts

1 1/2 cups ap flour

1/2 cup full fat buttermilk

I think I have the sweetness level pretty good: it needs more which it will get from the syrup.

Any suggestions?

[phlawless]

it just came out a few minutes ago and here is what I think I need to do to make it perfect:

cut back the flour

it's a little too 'cakey'...maybe go as low as 3/4?

cut back the baking soda

it domed, would this help?

I put my syrup on and it's soaking in fine, I'll be able to taste in a bit

[GTO]

Have you considered steaming your pudding, rather than baking it?