COFFEE & WALNUT CAKE
The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
- Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
- Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.
Nutrition Facts : Calories 620 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
WALNUT CAKE WITH AMERICAN FROSTING
This cake makes a perfect autumnal wedding cake - in fact, we had it for our own wedding, baked by our dear friend Dervilla. We decorated it with sparklers and dark red rose petals, which made for a rather dramatic and beautiful effect. It keeps well, so you could send a slice to anyone who was unable to come to the reception. You don't need a wedding to enjoy this cake, however, as it's great for any special occasion.
Provided by Food Network
Categories dessert
Time 2h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melted butter, for brushing pans
- 7 ounces all-purpose flour
- Pinch salt
- 1 generous teaspoon baking powder
- 7 tablespoons butter, softened
- 8 ounces caster sugar (superfine)
- 1 teaspoon vanilla extract
- 2 eggs, separated
- 3 1/2 ounces shelled walnuts, roughly chopped
- 3 1/2 ounces milk
- Preheat the oven to 350 degrees F. Brush 2 (8-inch) or 3 (7-inch) cake pans or sandwich pans with melted butter, and dust with flour. Line the base of each pan with parchment or greaseproof paper.
- In a bowl, sift the flour with the salt, and baking powder.
- In a large bowl, or in an electric food mixer, cream the butter until soft. Add the sugar, and vanilla extract, and beat until the mixture is light and fluffy. Beat in the egg yolks, and then stir in the chopped walnuts. Fold in a quarter of the flour and milk into the mixture, alternating each, until they are incorporated.
- In a separate bowl, whisk the egg whites until they are stiff.
- Stir a quarter of the egg whites into the cake mixture, and then gently fold in the rest. Divide the batter between the tins, making a slight hollow in the center of each so that the cake rises evenly rather than forming a peak.
- Bake in the oven until firm to the touch or until a skewer inserted into the center of each cake comes out clean, about 16 to 20 minutes. Remove the cakes from the oven and allow to sit for 5 minutes, before turning out onto a wire rack to cool.
- To make the buttercream filling: Cream the butter until very soft, and then beat in the confectioners' sugar, and the vanilla extract. When the cakes are cool, spread the buttercream filling on one layer, and top with the second layer, sandwiching the layers together.
- Make the American frosting as described below. Spread the American frosting quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water to help spread the icing. It sets very quickly at this stage, so speed is essential. Scatter with rose petals, if using, or arrange the walnut halves around the top of the cake, and allow the icing to set until it feels dry on the surface.
- To make the American Frosting: Ensure your cake is ready before you start, as this icing begins to set very quickly. Bring to the boil a saucepan of water large enough to hold a heatproof bowl. Place the egg whites in the bowl and whisk with a hand-held electric beater until very stiff.
- In a separate saucepan over a medium-high heat, dissolve the sugar in the water and boil for 5 to 10 minutes until the liquid is thick and syrupy and has reached the 'thread' stage - when the last few drops that fall from a metal spoon dipped into the syrup come off in one long, quite thick and syrupy thread.
- Pour the boiling syrup over the stiffly beaten egg whites, whisking all the time with the hand-held beater. Place the bowl in the saucepan of simmering water. Continue to whisk over the water for 10 to 15 minutes until the icing is snow white, very thick and meringue-like.
- Spread quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water. The icing sets very quickly at this stage, so speed is essential.
MOTHER'S WALNUT CAKE
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.-Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 685 calories, Fat 35g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 475mg sodium, Carbohydrate 86g carbohydrate (61g sugars, Fiber 1g fiber), Protein 9g protein.
FLOURLESS WALNUT CAKE
I donn't recall where I found this recipe but I love walnuts and tis seemed like a keeper. There is a wine suggestion to go with this cake at the end of the recipe.
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 1 8 inch cake
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F
- Lightly butter and flour an 8-inch round cake pan.
- Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
- In a separate bowl, beat the egg whites until they hold stiff peaks.
- Fold one quarter of the whites into the egg-yolk mixture to lighten it.
- Add the ground walnuts, stirring until thoroughly blended.
- Carefully fold in the remaining egg whites to maintain a light texture.
- Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
- Cool on a rack before removing the cake from the pan.
- To serve, slice into wedges.
- If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
- WINE SUGGESTIONS:.
- Late Harvest Riesling or Sweet Orange Muscat wines.
Nutrition Facts : Calories 2520.8, Fat 241.7, SaturatedFat 27, Cholesterol 846, Sodium 287, Carbohydrate 48.8, Fiber 23.2, Sugar 10.6, Protein 77
COFFEE AND WALNUT CAKE, A CLASSIC BRITISH CAKE FOR AFTERNOON TEA
A classic British afternoon tea cake with the flavors of coffee and walnut.
Provided by adapted by Christina Conte
Categories Cuisine
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F (180C)
- Using a stand mixer, hand mixer or by hand, cream the butter and sugar until light and fluffy. Add an egg to the butter and sugar mixture and blend thoroughly.
- Add about a quarter of the flour and mix until cleared. Repeat with the remaining eggs and flour until the eggs and flour are used.
- The cake mixture will be light and creamy.
- Add the chopped nuts. Stir the espresso powder into the liquid espresso, then add to the mixture.
- Blend well, then divide the cake mixture into the prepared 8" cake tins.
- Bake for about 30 minutes or until a cake tester comes out clean. Cake will be a lovely golden brown color.
- Allow the cakes to cool in the pans for 10 minutes, then carefully remove and place on cooling racks (remove the paper.)
- Blend all the ingredients for the buttercream together until you have a smooth and creamy frosting.
- If the cakes aren't flat on top, cut them so that they are level (I like to use this super inexpensive tool.) Then either spread or pipe just under half of the frosting on one layer of the cake (the cut side.)
- Place the second layer on top. Be sure to put the cut side down (so both cut sides are facing each other in the middle.) Spread the frosting on the top. This is a very rustic cake, so don't worry if you don't get it to look perfect.
- Next, pipe rosettes on top of the cake (or you can place dollops of frosting) for 8, 10 or 12 walnut halves to sit on, depending on how many slices you want to have.
- Lastly, add a walnut half to each rosette. That's it! You've just made a classic British coffee and walnut cake!
Nutrition Facts : Calories 688 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 309 grams sodium, Sugar 69 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
COFFEE AND WALNUT CAKE
This Coffee and Walnut Cake recipe is made entirely in the food processor. It is super simple and completely delicious.
Provided by Apply To Face Blog
Categories cake
Time 35m
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 180 C/350 F/Gas Mark 4. Place the 50 grams/1.8 oz walnuts and 250 grams/8.8 oz sugar in your food processor. Blitz for about 10 seconds or until the sugar is rubbly and beige.
- Add 250 grams/8.8 oz butter, 225 grams/8 oz plain flour, 5 tsp espresso powder, 2.5 tsp baking powder, 0.5 tsp bicarbonate of soda, 4 eggs, 2 tbsp milk and a pinch of salt and blitz until completely mixed together. Add a tbsp more milk if it isn't a really soft dropping consistency. If you are making this in a free standing mixer or with an electric hand held whisk then empty out the blitzed walnuts into your mixing bowl and proceed as above.
- Empty out into your tins. You can weigh them to get roughly the same in each one. Bake in the oven for about 25/30 mins. You want to feel that the top is slightly spongy and a skewer or cocktail stick comes out clean. Try not to over bake.
- Leave in the tins for 10 mins before running a knife around the edges and carefully removing to a wire rack to fully cool.
- Put 350 grams/3 cups icing sugar, 175 grams/6.2 oz unsalted butter and 2.5 tsp of espresso powder dissolved in 1 tbsp of boiling water in the food processor (cleaned) and whizz together until smooth. When the cake is fully cool then sandwich the sponges together with the icing. Apply the final layer to the top sponge. Decorate with the remaining walnut halves.
- Apply To Horrified Face.
Nutrition Facts : Calories 586 kcal, Carbohydrate 66 g, Protein 5 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 146 mg, Sodium 89 mg, Sugar 49 g, ServingSize 1 serving
RAISIN-WALNUT COFFEE CAKE
Steps:
- Heat oven to 375°F. Butter an angel food cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a small bowl, combine walnuts, brown sugar, and cinnamon; transfer half to a second bowl and mix in raisins.
- Using electric mixer, on medium speed, beat granulated sugar and butter to combine, 2 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low and mix in flour mixture until just combined. Mix in sour cream until just combined.
- Spread half of batter evenly in prepared pan and sprinkle with raisin-walnut mixture. Top with remaining batter and sprinkle with walnut mixture. Bake 30 minutes.
- Reduce oven temperature to 300°F and continue baking until wooden pick inserted into cake comes out clean, 20 to 25 minutes more. Cool cake completely in pan on wire rack.
- Unmold cake. Slice and serve, or wrap in plastic and freeze for up to 3 days. One hour and 15 minutes before serving, let thaw to room temperature. If desired, warm in 375°F oven.
Nutrition Facts : Calories 523 calories
INCREDIBLY MOIST COFFEE-WALNUT SNACK CAKE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F/180 C/Gas 4. Grease and flour an 8-inch round cake pan.
- With a food processor or food chopper, finely chop 1/2 cup of the walnuts. Set aside.
- Combine the flour, baking powder, and salt in a bowl; blend thoroughly and set aside.
- In a mixing bowl with an electric mixer , beat the 4 ounces of softened butter with the granulated sugar until light and fluffy. Beat in the eggs, one at a time, beating after each addition. Blend in the vanilla.
- In a measuring cup, combine the milk with the 3 tablespoons of espresso or coffee.
- With the mixer on low speed, blend in the flour mixture into the creamed mixture, alternating with the milk and espresso mixture. Blend well.
- Fold in the finely chopped walnuts.
- Spread the batter in the prepared baking pan.
- Bake for approximately 30 to 40 minutes, or until the cake springs back when lightly touched with a finger. A toothpick should come out clean when inserted into the center of the cake.
- Cool in the pan on a rack for 10 minutes. Carefully remove the cake from the pan and cool completely.
- In a mixing bowl with an electric mixer, blend the confectioners' sugar with the 2 tablespoons of butter and the cream cheese.
- Beat in the strong espresso or coffee, 1 teaspoon at a time, until the frosting is fluffy and spreadable. Add more confectioners' sugar if it becomes too thin.
- Coarsely chop the remaining 1/4 cup of walnuts.
- Spread frosting over the top and sides of the cooled cake.
- Sprinkle the coarsely chopped walnuts over the top of the cake.
Nutrition Facts : Calories 372 kcal, Carbohydrate 47 g, Cholesterol 72 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, Sodium 230 mg, Sugar 32 g, Fat 19 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
ORANGE WALNUT CAKE
This is a cake that will be welcome all year round and it's as suited a Summer BBQ as it is to a Fall Harvest Dinner or the Dec Holidays. You'll find it to be welcomed by everyone.
Provided by Annacia
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350°F
- Lightly butter and flour the inside of a 12-cup fluted tube pan, tapping out the excess flour.
- Sift the flour, baking powder, baking soda and salt into a bowl and set aside.
- In a large bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute.
- Add the sugar and beat until light in color and texture, about 2 minutes.
- One at a time, beat in the egg yolks, then the orange zest.
- Reduce the mixer speed to low and in three additions, beat in the flour mixture, alternating with the sour cream, scraping down the sides of the bowl as needed, until the batter is smooth.
- Stir in the walnuts.
- In a grease-free, medium bowl, using the electric mixer with clean beaters, beat the egg whites just until stiff peaks form.
- Do not overbeat the whites, or they will look lumpy and watery.
- Using a rubber spatula, stir about one-fourth of the whites into the batter to lighten it.
- Pour the remaining whites on top and fold them in until they are incorporated. Scrape the batter into the prepared pan and smooth the top.
- Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes.
- Cool on a wire cake rack for 10 minutes.
- GLAZE.
- To make the glaze, whisk the Grand Marnier, confectioners' sugar and orange juice to dissolve the sugar.
- Brush about half of the glaze over the cake, letting it soak inches Invert the cake onto the cake rack, and place the cake rack over a cookie sheet.
- Brush the remaining glaze over the cake.
- Cool completely.
- (The cake can be prepared up to 1 week ahead, wrapped tightly in plastic wrap, and stored at room temperature.).
Nutrition Facts : Calories 406.1, Fat 25.6, SaturatedFat 13.1, Cholesterol 102, Sodium 262.5, Carbohydrate 40.3, Fiber 1.1, Sugar 22.5, Protein 5.7
WALNUT CAKE
Steps:
- Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
- Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
- Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
- Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.
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WALNUT CAKE RECIPE - FOODELICACY
From foodelicacy.com
3.8/5 (16)Category Cake RecipesCuisine AsianTotal Time 1 hr
- Lightly grease the bottom and sides of cake tin with softened butter. Dust greased bottom and sides lightly with flour. Pre-heat oven to 200 deg C.
- In a clean mixing bowl, using the paddle attachment on your electric mixer, cream ingredients (A) at medium speed (Speed 3 on my Kitchen Aid mixer) till light and creamy, about 10 minutes. Transfer to a clean bowl, wash the mixing bowl thoroughly and wipe completely dry. [mv_img id="579"]
- In a clean mixing bowl, place all ingredients (B). Using the whisk attachment on your electric mixer, whisk at high speed (between Speed 4 to 5 on my Kitchen Aid mixer) until mixture turns pale in colour and is very thick, about 3 to 4 minutes. [mv_img id="581"]
- Fold in creamed butter from step (2) above, together with toasted chopped walnuts and grated chocolate shavings till well combined. Pour out into cake tin and lay untoasted chopped walnuts on top. [mv_img id="584"]
THE ULTIMATE GREEK WALNUT CAKE - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
5/5 (1)Category DessertCuisine Greek, MediterraneanEstimated Reading Time 7 mins
- Arrange the walnuts on a baking sheet and toast in the oven, shaking once or twice, until golden-brown, about 10 minutes. Remove from the oven and cool completely.
- In a pot, add the water, honey, anise pod, and orange zest. Just lightly heat the water until honey dissolves. No need to boil or simmer. Set it aside to cool.
WALNUT CAKE - MISS CHINESE FOOD
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FUDGY WALNUT CAKE RECIPE - BBC FOOD
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MAPLE WALNUT CAKE - COUNTRY LIVING
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Cuisine AmericanTotal Time 1 hr 20 minsServings 12Calories 549 per serving
- Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
WALNUT BUTTER CAKE - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (141)Total Time 1 hrCategory Baking RecipesCalories 209 per serving
- Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer at speed 2). Add in the eggs one at a time, cream well until well combined before adding another one.
- Fold the flour, ground walnut and milk, and mix to combine well. Transfer the batter into the greased pan, shake gently to level off the batter. Sprinkle the whole walnuts on top.
RUM-MOCHA WALNUT LAYER CAKE RECIPE - GREG PATENT | FOOD & WINE
From foodandwine.com
5/5 (628)Total Time 3 hrsServings 10
- Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with bread crumbs, tapping out any excess. In a food processor, pulse the walnuts until finely chopped. Add the cocoa powder, cake flour and espresso powder and pulse until the walnuts are finely ground. Transfer to a bowl.
- In a large bowl, using an electric mixer, beat the yolks at medium speed until thick and pale, 3 minutes. Beat in 2/3 cup of the sugar; increase the speed to high and beat until thick, about 5 minutes. Beat in the vanilla. In a medium bowl, using clean beaters, beat the egg whites and salt at medium speed until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat at high speed until the whites are stiff and glossy. Fold the egg whites and ground walnuts into the yolk mixture in 3 batches; fold just until no streaks remain.
- Divide the batter between the prepared pans; smooth the tops. Bake for about 20 minutes, until the cakes are golden and springy. Transfer to a rack for 10 minutes, then invert the cakes and cool completely. Peel off the parchment; turn the cakes right side up.
- Fill a medium bowl with ice water. In a medium heatproof bowl, whisk the yolks, sugar and salt. Gradually whisk in the dissolved espresso. Place the bowl over a saucepan of barely simmering water and cook, stirring with a spatula, until the yolks are thick enough to coat the spatula and an instant-read thermometer inserted into the mixture registers 175°, about 10 minutes. Set the bowl in the ice bath and cool, stirring occasionally.
WALNUT CAKE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 8-10Estimated Reading Time 2 minsCategory DESSERTSTotal Time 1 hr 20 mins
- Heat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast them in the oven until they are browned and fragrant, about 15 minutes. Set aside.
- In a medium bowl, combine the eggs, egg yolk, oil and wine; set aside. In a large bowl, stir together the sugar, flour and salt, and sift in the baking powder. Stir to combine, then slowly add the egg mixture. Stir until smooth. Fold in the walnuts.
- Pour the batter into a buttered and floured 9-inch cake pan. Bake for about 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack, then carefully transfer to a serving plate or cake stand.
- To make the glaze, split the vanilla bean in half lengthwise and scrape out the beans with the back of a knife. Discard the bean pod. In a small saucepan, combine the sherry, powdered sugar and vanilla bean seeds. Heat over medium heat just until the sugar is dissolved. Strain.
MARY’S FROSTED WALNUT LAYER CAKE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Cakes And BakingServings 1
- Preheat the oven to 160C/140C Fan/Gas 3. Grease 3 x 20cm/8in sandwich tins and line the base of each tin with baking parchment.
- Mix the flour, baking powder and walnuts together in a bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time.
- Fold in the flour mixture using a large metal spoon. Divide the mixture equally between the 3 tins and level the surfaces.
- Bake for about 25-30 minutes, or until the cakes are golden-brown and springy to the touch. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
- For the caramelised walnuts, tip the sugar and 2 tablespoons water into a pan and heat over a low heat until the sugar begins to melt. Increase the heat and cook the caramel to a dark golden colour (CAUTION: boiling sugar is extremely hot.
- For the buttercream, put the butter, vanilla extract, 1 tablespoon of the milk and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar.
- Spread half of the buttercream over one of the cooled sponges and place the second sponge on top. Spread the remaining buttercream over the second sponge and top with the third sponge.
- For the boiled icing, measure the egg whites, sugar, 4 tablespoons water and cream of tartar into a heatproof bowl set over a pan of hot water and whisk for 8-10 minutes until thick.
- Working quickly (the icing sets rapidly), cover the top and sides of the cake with the icing, swirling the icing to form softened peaks. Leave to set in a cool place, but not in the fridge.
EASY CRANBERRY AND WALNUT CAKE RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
5/5 (5)Calories 432 per servingCategory Dessert
- Grease a 9" springform cake pan with butter (you can also use a regular pan but springboard will make your life easier).
- Use walnut pieces or add the walnuts to a quart size ziploc bag and smash (hit) with the back of a big spoon until pieces are broken up. (see video)
- With a hand mixer, mix together melted butter and sugar for 2 minutes. Add eggs for 1 minute. Add flour and baking powder and mix until combined.
SIMPLE WALNUT CAKE - OLIVIA'S CUISINE
From oliviascuisine.com
4.2/5 (18)Total Time 1 hrServings 1
- In a food processor, combine the walnuts and the confectioner's sugar and process until you have a fine powder. (I like to leave mine a little coarse.)
- Beat the egg yolks - either using your hands or a mixer - and slowly add the walnut oil, like you would do when making mayonnaise. Once emulsified, add the yogurt and mix until incorporated.
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