The walnut cake is the fluffy, tall, and delicious dessert you wouldn’t expect. You make it with water, without butter and with little sugar, but the result speaks for itself.
A simple cake to make, which you will love for your breakfasts and snacks.
The walnut cake is balanced in its ingredients and will give you both lightness and goodness.
I made it with 3 different types of flour, but if you prefer to use just one type, that’s fine too.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need for the recipe
- 2 eggs (at room temperature)
- 1.6 oz sugar (if you prefer, you can increase up to 2.8 oz)
- 1 pinch fine salt
- 2.8 oz vegetable oil
- 1.8 oz chopped walnuts (+ 3/4 walnuts for garnish)
- 1 1/3 cup type 1 flour
- 1 1/4 cup Kamut® flour
- 0.2 cup potato starch
- 1 packet baking powder
- 1.1 cup water (at room temperature)
- 1 packet vanillin
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Sieve
- 1 Pan
- 1 Food processor
Steps
Break 10/11 walnuts and using a mixer or food processor, chop until you get a semi-fine grain and set aside.
You can also buy the grain ready-made, if you prefer.
Break the eggs into a bowl, add the sugar, and with the electric whisk, start to beat until the mixture becomes light and frothy.
Add a pinch of salt and mix. Now, add the oil in a stream without stopping the whisk.
Add the water and sifted vanillin packet and then the walnut grain and the flours previously mixed together (if using mixed) and finally the baking powder packet.
Remember to add the flour slowly, to incorporate it better and to avoid a cloud of dust, since we are working with electric whisks.
Once ready, the batter will have a more dense consistency than liquid.
Take a mold, I’m using a 9-inch one, butter and flour it or line with parchment paper.
My cake came out very tall also because of the size of the pan used. If you use a larger pan, the cake will be slightly shorter.
Pour the batter into the pan and decorate with walnut halves as you like. Before baking, sprinkle the surface with a teaspoon of brown sugar or white granulated sugar.
Turn on the oven in convection mode at 347°F (175°C) for about 45 minutes. Adjust according to your oven.
Before turning everything off, always do the toothpick test, to check that the cake is completely dry on the inside.
What can I say, enjoy this skyscraper of goodness.
Storage and Tips for the Walnut Cake
The walnut cake stays fluffy under a glass dome, or in a plastic bag, like the ones you find panettones in.
I’ll reveal a trick if you don’t already know it. After Christmas, I keep the panettone bags because they are perfect for later storing cakes inside.
They remain fragrant and soft.
TIP: If you love sweeter desserts nothing prevents you from adding more sugar than the amount I indicated.
FAQ (Questions and Answers)
Did you like the walnut cake recipe?
This simple cake will give you genuineness and lightness. It is not overly sweet, too rich in fats, and contains walnuts which are sources of beneficial properties.
