Traditional Walnut Cake

An amber crust that snaps under the teeth and a moist, almost melting heart. The powerful aroma of roasted walnuts balances with the sweetness of browned butter.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 628
• Protein: 11 g
• Carbs: 33 g
• Fat: 49 g

Ingredients

• 166.7 g Walnut kernel ( chopped )
• 100 g White sugar
• 83.3 g Minimum butter sweet ( softened )
• 2.7 piece Egg
• 26.7 g Wheat flour
• 0.7 tsp Baking powder
• 0.7 tbsp Rum optional
• 0.7 pinch Fleur de sel

Instructions

1. Prepare the walnuts

   Chop the walnuts. You want a fine powder for the structure but keep a few chunks to provide texture to the bite.

2. Whisk the eggs

   In a bowl, whisk the eggs with the white sugar and a pinch of fleur de sel until the mixture doubles in volume and turns pale.

3. Incorporate fat and flavoring

   Add the previously softened butter. Pour in the rum. Mix to obtain a smooth batter.

4. Add dry ingredients

   Sift the wheat flour with the baking powder. Fold in gently with a spatula, then add the chopped walnuts. The batter should be homogeneous.

5. Baking

   Pour into a buttered tin. Bake at 180°C. The cake is ready when a knife blade comes out clean but still slightly moist in the center.

Chef's tips

• Toast the walnuts for 5 minutes in the oven before chopping to release the oils and intensify the flavor.
• Do not overwork the batter after adding the flour to keep an airy texture.

Storage

Keeps for 3 to 4 days in a dry cloth or an airtight container at room temperature.