Traditional Walnut Cake
Ingredients
- 166.7 gWalnut kernel (chopped)
- 100 gWhite sugar
- 83.3 gUnsalted butter (softened)
- 2.7 pcEgg
- 26.7 gWheat flour
- 0.7 tspBaking powder
- 0.7 tbspRum
- 0.7 pinchFleur de sel
Method
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.
- 1
Chop the walnuts. You want a fine powder for the structure but keep a few chunks to provide texture to the bite.
- 2
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
Add the previously softened butter. Pour in the rum. Mix to obtain a smooth batter.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 to 4 days in a dry cloth or an airtight container at room temperature.
