- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 680 kcal
Quick summary
“Sophisticated buttery cake prepared with beaten eggs, fresh heavy cream, and a generous amount of chopped walnuts incorporated into the dough. An elegant recipe with a velvety crumb, crunchy texture from the nuts, and a striking aroma, perfect for celebrations and refined coffee times.”
What you need to know
- The vigorous beating of the eggs with sugar until obtaining a fluffy cream incorporates the air necessary for the aeration of the dense dough.
- The heavy cream combined with melted butter provides lasting moisture and a soft crumb that does not dry out after baking.
- The chopped walnuts distributed in the dough provide a crunchy texture and release aromatic oils that enrich the flavor.
Ingredients
Main
- 1 and ½ cups of chopped walnuts
- 2 cups all-purpose flour
- 1 cup sugar
- 4 eggs
- 200 g of melted butter
- 1 cup of heavy cream
- 1 tablespoon baking powder
- 1 pinch of salt
Instructions
Principal
- In a bowl, beat the eggs with the sugar until you get a light and fluffy mixture.
- Add the melted butter and heavy cream, mixing well.
- Sift the wheat flour with the baking powder and salt, incorporating gradually into the mixture.
- Add the chopped walnuts and mix gently.
- Place the batter in the previously greased and floured pan.
- Place in the oven and bake for approximately 35 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool before unmolding.
Chef's tips
- Toast the chopped nuts in a dry skillet over low heat for 3 minutes before adding to the dough to accentuate the flavor and crunch.
- Toss the walnuts in a little wheat flour before mixing into the batter so they don't all sink to the bottom of the pan.
- Let the cake warm in the pan for 15 minutes on a cooling rack before turning it onto the serving plate.
Variations
- Cover the baked and cooled cake with spreadable dulce de leche or traditional 'baba de moça' sprinkled with whole walnut halves.
- Add 1 teaspoon of ground cinnamon powder and a pinch of nutmeg to the flour for a cake with a Christmas profile.
- Incorporate 1/2 cup of chopped semi-sweet chocolate along with the walnuts to create points of melted chocolate in the crumb.
Substitutions
- The walnuts can be replaced with chopped Brazil nuts, toasted cashews, pecans, or sliced almonds.
- The heavy cream can be replaced by plain whole yogurt without sugar in the same proportion for a slightly acidic touch.
- The melted butter can be replaced by corn oil or mild sunflower oil in the measure of 150 ml.
How to store
Store the walnut cake in a closed cake dome at room temperature for up to 4 days in a cool, airy place. If you live in a very hot region, keep it in the refrigerator for up to 6 days well protected with plastic wrap.
Can it be frozen?
Baked walnut cake freezes with excellent texture preservation. Pack the whole cake or cold slices in double plastic wrap and aluminum foil for up to 60 days. To thaw, keep at room temperature for about 3 hours before serving.
What to serve with
Harmonizes with full-bodied espresso, cappuccino with cinnamon, or Earl Grey black tea. A glass of walnut liqueur (Nocino) or tawny Port wine complements the dessert with mastery.
Frequently asked questions
Which mold is most recommended for baking this cake?
A round pan with a central hole of 22 to 24 cm or a 28 cm loaf pan greased and floured ensure homogeneous cooking to the center of the rich batter.
Why did the dough become heavy after baking?
The buttery nut dough should be mixed gently after the dry ingredients are added; stirring with excessive force develops the gluten and hardens the cake crumb.
How to prevent nuts from going rancid in the cake?
Buy walnuts with a light color and fresh aroma, storing them under refrigeration or in the freezer until use; taste before chopping to discard any oxidized piece.
Can I grind the walnuts into flour instead of chopping?
You can replace half of the walnuts with walnut flour to obtain a more homogeneous flavor in the crumb, keeping the other half coarsely chopped to provide a crunchy texture.
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