Walnut cake
A tender cake with finely chopped walnuts and a lightly golden crust.
Active time30 min
Cooking30 min
Total1 h 30 minResting : 30 min
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Ingredients
- 100 g unsalted butter
- 3 eggs
- 150 g walnut kernels
- 40 g plain wheat flour
- 1 pinch of salt
- 150 g caster sugar
Preparation
Preheat the oven to 180 °C. Line the cake tin with baking paper. Finely chop the walnut kernels in a food processor without turning them into a paste.
150 g walnut kernels- oven
- cake tin
- baking paper
- food processor
Let the butter soften. Cream the soft butter and sugar in a mixing bowl. Beat the eggs in a bowl, then incorporate them gradually. Add the walnuts, salt and flour and mix until evenly combined.
100 g unsalted butter3 eggs40 g plain wheat flour1 pinch of salt150 g caster sugar- mixing bowl
- bowl
- whisk
- spoon
Pour the batter into the tin. Bake for about 30 minutes, until lightly golden and a knife inserted in the centre comes out without raw batter. Remove the tin using oven gloves and cool for about 30 minutes before turning out.
- cake tin
- oven
- oven gloves
- knife
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration