Walnut Cake
Ingredients
- 125 gWalnut kernel (finely chopped)
- 100 gWhite sugar
- 50 gUnsalted butter (softened)
- 3 pcEgg (whites and yolks separated)
- 25 gWheat flour
- 0.5 tspBaking powder
- 0.5 tspCinnamon powder
Method
A dense, moist crumb packed with crushed walnuts. The surface is brown and slightly crisp, with the scent of warm cinnamon mingling with roasted nut oils.
- 1
Mix the walnuts until you get a granular powder. Do not over-mix to prevent the oil from releasing and turning it into a paste.
- 2
Work the butter into a pomade with the white sugar. The mixture should whiten and become very creamy.
- 3
Incorporate the egg yolks one by one, mixing well between each to emulsify the batter.
- 4
Add the chopped walnuts, wheat flour, baking powder, and cinnamon powder. Mix with a spatula just enough to combine.
- 5
Whip the egg whites until stiff peaks form. Gently fold them into the batter, lifting the mass to avoid breaking them.
- 6
Pour into a buttered mold. Bake at 180°C. The cake is done when a knife tip comes out clean.
Frequently asked questions
How do you get this dish right?
- Lightly toast the walnuts in a pan before mixing to intensify the flavor.
- Do not overwork the batter after adding the flour to keep it light.
How long does this dish keep?
Can be kept for 3 to 4 days in a dry cloth or airtight container at room temperature.
