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Walnut Cake

Photo: Walnut Cake

TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 4 ounces/110 g shelled walnuts, plus more for decorating
  • 2 to 4 tablespoons fine breadcrumbs
  • 3 large eggs, at room temperature, separated
  • 1/2 cup/100 g granulated sugar
  • 4 tablespoons grated bittersweet chocolate, optional
  • 1/4 cup/60 g butter, melted until soft enough to pour but not oily
  • 1 tablespoon espresso, Cognac, Irish cream liqueur or other liqueur
  • Confectioners' sugar, for serving
  • Whipped cream and chocolate shavings, or coffee ice cream, for serving
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Directions

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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4

Newest Ratings and Reviews

Read all 5 reviews

  • on February 01, 2013

    Flag

    Baked in a 6 inch pan. Delicious and moist . I've made this with both espresso and cognac and they're both divine!

    people found this review Helpful.
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  • on January 30, 2013

    Flag

    My cake did not rise either. Sometimes I think I will give up on these recipes on tv
    I took down the recipe as she made it because so many times the printed one will be
    incorrect. As another viewer mentioned the sugar was divided between the egg yolks
    and the whites, but the printed recipe did not say that.

    people found this review Helpful.
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  • on October 19, 2012

    Flag

    This tastes just like a nut roll, but much easier to make!
    On the show, she uses 1/4 cup of the sugar with the yolks, and 1/4 with the egg whites. I also think that she uses a 6" pan, not 8", but I prefer the 8" (even if it is flatter this way.
    Because it is flatter, there is more of the buttery, crunchy outside layer.
    This was one of the easiest cake I've ever made! It's a keeper!

    people found this review Helpful.
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