Bolo de nozes

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 493
• Protein: 10 g
• Carbs: 33 g
• Fat: 35 g

Ingredients

• 125 g Walnut kernel ( finely chopped )
• 100 g White sugar
• 50 g Minimum butter sweet ( softened )
• 3 piece Egg ( whites and yolks separated )
• 25 g Wheat flour
• 0.5 tsp Baking powder
• 0.5 tsp Cinnamon powder

Instructions

1. Prepare the walnuts

   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. Cream butter and sugar

   Work the butter into a pomade with the white sugar. The mixture should whiten and become very creamy.

3. Add the yolks

   Incorporate the egg yolks one by one, mixing well between each to emulsify the batter.

4. Mix dry ingredients

   Add the chopped walnuts, wheat flour, baking powder, and cinnamon powder. Mix with a spatula just enough to combine.

5. Whip the whites

   Whip the egg whites until stiff peaks form. Gently fold them into the batter, lifting the mass to avoid breaking them.

6. Baking

   Pour into a buttered mold. Bake at 180°C. The cake is done when a knife tip comes out clean.

Chef's tips

• 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.

Storage

Can be kept for 3 to 4 days in a dry cloth or airtight container at room temperature.