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Delicious Creamy Walnut Cake: An Irresistible Recipe

Name: Delicious Creamy Walnut Cake: An Irresistible Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 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

Por

Master Receita Solta

Delicious Creamy Walnut Cake: An Irresistible Recipe

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories680 kcal

Resumo para quem tem pressa

"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."

Delicious Creamy Walnut Cake: An Irresistible Recipe

O Que Você Precisa Saber

- O batimento vigoroso dos ovos com açúcar até obter creme fofo incorpora o ar necessário para a aeração da massa densa. - O creme de leite combinado com a manteiga derretida confere umidade duradoura e miolo macio que não resseca após assado. - As nozes picadas distribuídas na massa fornecem textura estaladiça e liberam óleos aromáticos que enriquecem o sabor.

Ingredients

Main Course

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

Main Course

Preheat the oven to 180°C (350°F).

In a bowl, beat the eggs with the sugar until you get a light and fluffy mixture.

Adicione a manteiga derretida e o creme de leite, misturando bem.

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.

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Chef 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 You Freeze It?

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

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.

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.