Today’s recipe: white chocolate, walnut, and raisin cake.
A sweet treat for our family’s breakfast, combining indulgent white chocolate with crunchy walnuts and soft raisins. A perfect blend to enjoy with a lovely cup of hot chocolate or cappuccino but also with a fresh fruit salad.
The white chocolate, walnut, and raisin cake has a perfect texture, not too moist yet not dry, with the sweetness of white chocolate tempered by the presence of walnuts, preventing the cake from being overly sweet. Each bite will be a true explosion of flavors that will delight the whole family, both adults and children, just like the apple cake, the cookies for every taste, a banana bread or a yogurt citrus loaf cake.
To make this cake, I used walnuts, but we can certainly vary it by using other nuts or replacing the raisins with pieces of apple or pear.
Now let’s see, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 8-inch cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, All seasons
- Energy 256.55 (Kcal)
- Carbohydrates 25.69 (g) of which sugars 16.18 (g)
- Proteins 4.26 (g)
- Fat 15.83 (g) of which saturated 8.28 (g)of which unsaturated 4.80 (g)
- Fibers 0.54 (g)
- Sodium 29.60 (mg)
Indicative values for a portion of 50 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 for the White Chocolate Cake
- 3 eggs
- 4.6 oz white chocolate
- 1.25 cups all-purpose flour
- 0.45 cups sugar
- 4.4 oz butter
- 1 tbsp baking powder
- 1.75 oz walnuts
- 1.1 oz raisins
Tools
- 1 Scale
- 1 Bowl
- 1 Hand Whisk
- 1 Sifter
- 1 Cutting Board
- 1 Knife
- 1 Spatula
- 1 Mixer
Let’s Prepare the White Chocolate, Walnut, and Raisin Cake
To start, let’s take care of the white chocolate by breaking it into pieces and placing it in a small pot suitable for a bain-marie or microwave, along with the butter, and let them melt.
In the bowl of the electric mixer, pour the egg whites and whip them to stiff peaks. Meanwhile, place the yolks in another bowl, add the sugar, and whisk until you get a frothy mixture.
Combine the melted white chocolate with the egg yolks and mix. Also, add the previously combined and sifted flour and baking powder, and mix again. On a cutting board, using a knife, coarsely chop the walnuts, then add them along with the raisins to the mixture.
Take the whipped egg whites and gently fold them into the batter using a spatula, making gentle movements from bottom to top so that they don’t deflate.
Line a 20 cm cake pan with parchment paper, or alternatively, you can use food release spray, then pour the batter into it and bake in a preheated oven at 356°F for 30 minutes. Before taking it out, always do the toothpick test: insert a toothpick into the center of the cake, if it comes out dry and clean, it’s cooked; otherwise, wait a few more minutes.
A Curly Girl Recommends
Making this cake is very simple, but the only step where you need to pay attention is when melting the white chocolate with the butter. First, you should use quality ingredients, and then I recommend stirring them often.
FAQ (Frequently Asked Questions)
What nuts can I substitute for walnuts in this white chocolate cake?
As I mentioned, I used classic walnuts, but it’s possible to use the same amount of other types of nuts, such as pecans, or even cashews, peanuts, almonds, or pistachios.
