A Nutty Cake

Quite some time ago, my partner and I were gifted with a Walnut Cake. It was a very good cake. However, had we not been told that it was a Walnut Cake, we would have been none the wiser.

Not meaning to be picky, the cake, wonderful as it was, was lacking in walnut content.

This was to be expected as the bakery would have had to charge a premium had they added more of the expensive ingredient.

This recipe from Alex Goh's cookbook called for 160g of walnuts, which is very generous. Look.

I know. I should have chopped them smaller because you can literally choke on those chunky bits hah..hah... But eh, there's lots of bite there and you know you are eating a proper walnut cake.

I left out the chocolate chips because I have been baking with chocolate chips too often. Besides, I wanted the walnuts to be the center of attention.

The cake batter is made using the egg separation method which is wonderful in producing a very light and airy texture. Troublesome, yes, but I assure you that your effort will be well rewarded.

With the benefit of hindsight, the chocolate chips do belong and would have added a lift to this buttery nutty cake. But I reckon, grated chocolate would work better.

Walnut Cake

Recipe source : Creative Making of Cakes (page 60)

Ingredients :

- 250g butter

- 20g castor sugar

- 6 egg yolks

- 6 egg whites

- 160g castor sugar

- 200g self-raising flour + 1 tbsp milk powder, sifted

- 160g walnuts, roasted and chopped, tossed in 1 tbsp flour (to prevent sinking)

- (in future I will add 100g grated chocolate)

Method :

1. In a mixing bowl, beat egg whites until frothy and gradually add sugar. Continue to beat until stiff peaks. Set aside.

2. In another mixing bowl, cream butter and sugar until light and fluffy.

3. Add egg yolks, one at a time, beating until well mixed.

4. Using a spatula, add the beaten egg whites, 1/3 at a time into the butter/egg mixture.

5. Gently fold to combine.

6. Then fold in flour in 3 additions. 

7. Add chopped walnuts and fold until evenly combined.

8. Pour batter into a lined and greased 8" round pan.

9. Bake for 60 minutes or until skewer inserted into center of pan comes out clean.

Notes :

1. I baked this cake on the lower rack, the way I do it for all butter cakes which uses egg separation method.

2. I tented the cake after 50 minutes to prevent over browning.