If you’re looking for a soft, fragrant, and easy-to-make dessert, the walnut and yogurt cake is the recipe for you. In just a few steps and without complications, you’ll have a cake with a very soft and slightly moist texture, enriched by the bold flavor of walnuts and the freshness of yogurt. Ideal for breakfast, a tasty snack, or to serve as a dessert after dinner, it wins over with its inviting aroma and simplicity: you only need a few ingredients to bring a genuine homemade cake to the table.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Seasonality: All Seasons
- Energy 295.94 (Kcal)
- Carbohydrates 32.06 (g) of which sugars 22.00 (g)
- Proteins 4.97 (g)
- Fat 17.23 (g) of which saturated 6.85 (g)of which unsaturated 4.03 (g)
- Fibers 0.68 (g)
- Sodium 27.43 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup g all-purpose flour
- 1 cup g walnuts (shelled)
- 5.3 oz g yogurt (plain or vanilla)
- 3 eggs
- 3/4 cup g sugar
- 1/2 cup g butter
- 0.42 oz g baking powder
- powdered sugar
Tools
- Cake Pan from 8.5-9.5 inches
- Mixer or stand mixer
- Chopper
- Bowl
- Saucepan
Preparation
Melt the butter in a saucepan and let it cool.
With a small mixer, chop the walnuts very finely. Place them in a bowl and mix with the sifted flour and baking powder.
With the mixer, beat the eggs and sugar, until you obtain a light and fluffy mixture.
Add the melted butter, yogurt, and mix continuously with the mixer.
Now add the walnuts, flour, and baking powder. Incorporate them a little at a time, without forming lumps and without deflating the mixture.
Line the cake pan with parchment paper, or butter and flour it. Pour in the batter and level.
Place the cake in a static oven at 350°F and bake for about 35 minutes. Adjust the time according to your oven, and check with a toothpick that it is dry in the center.
The walnut and yogurt cake is ready, soft and fragrant, let it cool well, then sprinkle with powdered sugar as desired.
Tips and Notes
You can use plain or vanilla yogurt. I recommend taking it out of the fridge half an hour before, so it’s at room temperature.
The cake keeps in a classic cake dome for 2-3 days.
You can flavor the batter with lemon or orange zest.
FAQ (Frequently Asked Questions)
Can I use oil instead of butter?
I recommend using butter, but if you prefer, you can replace it with 80 g of vegetable oil.
