This walnut cake is fast and simple to make, as you may simply combine all of the substances within the meals processor. The one further step that’s necessary for the flavour is to toast the walnuts first. Desserts like this are sometimes served for breakfast in Italy, however it’s also possible to take pleasure in a slice with tea or espresso or as a dessert. The cake is mildly candy and has a pleasant texture. You’ll be able to tune the aroma of the cake to your liking with a touch of orange zest, lemon zest, or vanilla.
For a gluten free model you may substitute the flour with cornstarch. This can make the cake way more crumbly.
Substances
For 8 to 12 slices (24 cm / 9.5″ springform pan)
- 200 grams (1 cup) walnuts
- 200 grams (1 1/3 cup) cake flour, plus extra for dusting the pan
- 200 grams (1 cup) sugar
- 200 grams (14 Tbsp) unsalted butter, plus extra for greasing the pan
- 4 eggs
- 15 grams (1 Tbsp) baking powder
- grated zest of an orange, or grated zest of a lemon, or seeds from a vanilla pod, or 1 tsp vanilla extract
- pinch of salt
- confectioners’ sugar (optionally available)
Directions
Toast 200 grams of walnuts for 8 minutes in a preheated oven at 180C/350F, and permit them cool.
Soften 200 grams of butter over low warmth, stirring. Flip the warmth off as quickly because the butter has melted and permit to chill considerably.
Place the walnuts within the meals processor along with 200 grams of sugar and a pinch of salt.
Add the orange zest or lemon zest as effectively, if utilizing.
Course of till the walnuts are finely floor. Grinding the walnuts along with the sugar prevents the walnuts from turning into butter.
Whereas the motor continues to be working, add 4 eggs, one after the other.
Add the butter whereas the motor continues to be working.
Add the vanilla extract, if utilizing.
Flip off the meals processor, and add 200 grams of sifted cake flour, in addition to 15 grams of baking powder.
Pulse till the flour has been integrated, scraping down the edges of the bowl as wanted. Don’t combine greater than mandatory.
Grease a 24 cm springform pan with butter and mud it with flour.
Pour the batter into the pan and degree the highest with a spatula.
Bake the cake at 160C/325F, not fan pressured, till a toothpick inserted within the middle comes out clear and the highest is barely browned, about 45 minutes.
Permit the cake to chill off earlier than slicing.
You’ll be able to sprinkle the highest with confectioners’ sugar (utilizing a sieve) to make the cook dinner look prettier.
Wine pairing
In case you are having this for dessert, it’s good with a passito from Friuli, both a Verduzzo or a Picolit. One of the best Verduzzo is from Ramandolo DOCG. These passito wines from Friuli are aged in wood barrels, which provides them a nutty aroma, and they aren’t too candy.
