Indulge in the irresistible richness of homemade walnut cake, a classic dessert that's surprisingly easy to make. This recipe delivers a moist, nutty crumb packed with the delightful crunch of walnuts, offering a comforting and sophisticated treat perfect for any occasion. Forget dry, disappointing cakes; this recipe uses simple ingredients and clever techniques to create a truly unforgettable experience. The intense walnut flavor is balanced by subtle sweetness, making it a perfect accompaniment to afternoon tea or a celebratory dinner.
Prepare to be amazed at how simple it is to create this decadent dessert from scratch. With our step-by-step instructions and helpful tips, you’ll be well on your way to baking a beautiful and delicious walnut cake that will impress your family and friends. Let's dive into the recipe and unlock the secrets to baking perfection!
Tools Needed
- Mixer
- Electric Whisk
- Cake Tin (22cm diameter)
- Piping Bag with flat nozzle
- Cardboard tray
Ingredients
- Walnuts
- Eggs
- Sugar
- Vanilla: 1 sachet
- Salt: a pinch
- Flour
- Sweetened Vegetable Cream
- Maraschino Syrup
- Icing Sugar
Step-by-Step Instructions
Step 1. Prepare the Cake Batter
- Chop walnuts finely using a mixer. Set aside.
- In a bowl, beat eggs and sugar well with an electric whisk until frothy and whitish. Eggs should be at room temperature.
- Add vanilla and salt to the egg mixture. Gently fold in the chopped walnuts.
- Sift flour into the mixture and fold gently from the bottom up.
Step 2. Bake and Cool the Cake
- Pour the batter into a buttered and floured 22cm cake tin. Bake in a preheated oven at 180°C (350°F) for 30 minutes. Do the toothpick test before removing.
- Once the cake is cool, turn it upside down onto a cardboard tray for a smooth surface. Slice it horizontally into two layers.
Step 3. Assemble the Cake
- While the cake bakes, whip the sweetened vegetable cream until stiff peaks form. Refrigerate until ready to use.
- Soak the bottom layer of the cake with Maraschino syrup.
- Spread whipped cream evenly over the soaked cake layer.
- Top with the second cake layer. Soak the top layer with Maraschino syrup.
- Cover the entire cake with the remaining whipped cream.
Step 4. Decorate and Chill
- Decorate as desired (optional). Use a piping bag with a flat nozzle for swirls. Add walnut halves.
- Refrigerate the cake until serving.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Use room temperature eggs for better whipping.
- No yeast is needed because the well-beaten eggs provide sufficient leavening.
Nutrition
- N/A
FAQs
1. Can I use different types of walnuts?
Yes! While English walnuts are traditional, you can use black walnuts or pecans for a different flavor profile. Just be aware that the flavor will be more intense.
2. How can I store leftover walnut cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze it.
3. What can I substitute for the butter?
You can substitute vegetable shortening or applesauce for the butter, but the flavor and texture will be slightly different. For a vegan option, use vegan butter.
So there you have it – a perfectly moist and delicious walnut cake, baked entirely from scratch! Enjoy this delightful treat with loved ones, savoring every bite of its nutty goodness. Happy baking!