The walnut cake is simple, soft, and delicious. Made simply with flour, butter, eggs, sugar, and finely chopped walnuts, it is perfect to enjoy for breakfast, as a snack, or as a dessert after a meal, perhaps served with whipped cream or vanilla ice cream.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 9 tbsp butter (at room temperature)
- 2/3 cup granulated sugar
- 1 cup all-purpose flour
- 3/4 cup walnut halves
- 2 eggs (at room temperature)
- 1 tsp baking powder
- to taste powdered sugar
- to taste butter (for the cake pan)
- to taste all-purpose flour (for the cake pan)
Tools
- Kitchen scale
- Stand mixer
- Paddle attachment
- Bowl
- Beater
- Cake pan
- Spatula
- Chopper
- Knife
- Sieve
- Teaspoon
- Oven
- Sugar sprinkler
Steps
To prepare the walnut cake…
In the stand mixer bowl, place the softened butter at room temperature and the granulated sugar. Work them with the paddle attachment until you get a creamy consistency.
Then break the eggs, separating the yolks from the whites, putting the latter in a separate bowl. Pour the yolks into the bowl with the butter and sugar, mixing them with the stand mixer.
Sift the all-purpose flour with the baking powder into the stand mixer bowl.
Finely chop the walnut halves (it’s okay if some pieces remain larger) with the chopper or mortar, then add them to the flour.
Run the stand mixer to mix all the ingredients, resulting in a rather firm mixture. Then remove the stand mixer bowl, cleaning the paddle of any leftover mixture.
With the electric beater, whip the egg whites to stiff peaks in the other bowl, and incorporate them into the mixture using a spatula or wooden spoon, stirring gently from bottom to top.
Pour the now softer mixture into a buttered and floured cake pan (7 inches in diameter) leveling it with the spatula.
Bake the cake in a preheated oven at 356°F, cooking for about 35 minutes in a static mode.
Then check the cooking with a toothpick; it should come out dry. Let the cake cool in the oven with the door slightly open.
Once cooled, serve the walnut cake with a sprinkle of powdered sugar.
