Would you like a slice of almond and walnut loaf cake? It’s on me! Today I want to indulge you with a truly delicious dessert!
Lactose-free, so everyone can treat themselves to a sweet break! The almond and walnut loaf cake is perfect for any occasion!
A slice at breakfast to get the right boost! As a dessert at the end of a meal to conclude with sweetness. Or why not, at snack to curb your hunger!
Very soft and fragrant! The loaf cake with dried fruit will win you over from the first bite!
Let yourself be tempted by these amazing Soft Amaretti with Almonds and Pistachios. If you love almonds, let yourself be pampered by Soft Pastries with Walnuts and Almonds!
👉 I recommend reading the article to the end: you will find a section dedicated to the most common questions about this preparation, useful tips on storage, perfect execution of the recipe, many interesting variations and also indications on when to enjoy it or how to customize it according to your tastes 🍰✨
Before we see how to prepare the walnut and almond loaf cake together, also check out these delicious proposals:
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: about 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs (medium whole)
- 1/2 cup vegetable oil (or olive oil provided it is light and delicate)
- 3/4 cup water (or milk)
- 1/2 cup almonds (with or without skin)
- 1/2 cup walnut halves (i.e., already shelled walnuts)
- A few drops almond flavoring (optional)
- 1 tablespoon baking powder (1 packet)
Tools
- 1 Blender / Mixer
- 1 Mixer electric
- 2 Bowls
- 1 Spatula
- 1 Loaf Cake Pan 12 inches
Steps
First, chop almonds and walnuts with a hand blender without turning them into flour.
For a more intense flavor, I used the almonds with the skin on.
Those who prefer can replace them with already peeled ones.
Put the chopped nuts in a small bowl and set aside.
With an electric mixer, beat whole eggs and sugar for about 5-10 minutes.
You should get a nice fluffy and frothy mixture.
Incorporate the vegetable oil and continue to work for a few more minutes.
Also pour in the water (those who prefer can replace it with milk) and stir.
Add the sifted flour and baking powder and mix well with the mixer.
Finally, add the chopped almonds and walnuts and mix well with a spatula.
To make the aroma even more intense, I also added a few drops of almond flavoring.
Line a loaf cake pan (11-12 inches) with parchment paper.
Pour all the batter in and bake in a preheated oven at 356°F for about 30-40 minutes.
As always, the baking time may vary based on the oven and the pan.
After 30 minutes, do a quick check. If the surface is firm, poke with a skewer.
If it’s dry, you can take out the almond and walnut loaf cake.
If the surface is still soft, continue for another 5-10 minutes.
Once ready, take the loaf cake out and let it cool before removing it from the pan.
Your delicious and super fragrant dried fruit dessert is ready!
Let me know if you try to make it! Enjoy, and come back soon!
I used the Power titanblack 1200 XL totalmix from Cecotec Italia to chop the dried fruit.
🌿 Suggested Variations
Almond and Walnut Loaf Cake with Chocolate Chips: add 60 g of dark chocolate chips to the batter before the final mix.
Light Loaf Cake: replace 50 g of sugar with erythritol, and reduce the oil from 100 g to 80 g; add 30 g of 2% Greek yogurt to maintain softness.
Mixed Dried Fruit & Orange Loaf Cake: replace walnuts with toasted hazelnuts and add the zest of 1 untreated orange.
Gluten-Free Loaf Cake: replace the 280 g of all-purpose flour with 280 g of gluten-free cake mix (rice + corn), using the same quantities, still resulting in a soft and tasty cake.
👥 Who is this recipe suitable for?
Perfect for those who love breakfast or snack desserts, but seek simple ingredients, lactose-free. Ideal for families, for those following a lighter diet, and for those who love “homemade” preparations that don’t require butter or complicated steps.
FAQ (Questions and Answers)
1. Can I use whole wheat or type 1 flour instead of all-purpose flour?
Yes, you can replace all-purpose flour with type 1 or whole wheat flour, but it’s advisable not to exceed 30-40% of the total to avoid making the batter too dense. Slightly increase the liquid (e.g., 180 g of water → 190 g) to maintain softness.
2. Can I reduce the sugar?
Certainly: you can reduce the sugar by about 15-20% (e.g., from 170 g → about 135-145 g). The dried fruit already provides flavor, and the oil keeps moisture. If desired, you can also replace part of the sugar with natural sweeteners like erythritol.
3. Can I make it in an air fryer?
Yes: pour the batter into a suitable pan, preheat the air fryer to 320-329°F and bake for 25-30 minutes, checking after 20 minutes with a skewer. Let cool before removing from the pan.
4. How to store it?
Once cool, store the loaf cake in an airtight container or under a dome for 3-4 days. You can also slice and freeze it for up to 2 months, then slightly warm it before serving.
5. Is it suitable for lactose-intolerant people?
Yes: the recipe is lactose-free (does not use cow’s milk or butter), suitable for those looking for lactose-free desserts. For a fully vegan version, replace the eggs with 3 tablespoons of chickpea flour + 150 g of water + 1 teaspoon of cream of tartar, but the texture will be slightly different.
