Oaty walnut cake


Oaty walnut cake
This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture.
95 K 4.7/5 (30 reviews)
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Last modified on: April 19th 2015
For 1 cake, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Resting: 1 hour 30 min.
Cooking: 50 min.
All in all: 2 hours 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 8 min.
Oaty walnut cake
Preheat the oven to 360°F (180°C).

Spread 60 g walnut kernels out on a baking sheet and dry roast in the oven for 8 minutes to bring out the flavour.

Stage 2 - 1 hour
Oaty walnut cake
Weigh 150 g egg, put into a bowl and leave for at least 1 hour to come to room temperature.

Take the butter out of the fridge as well and leave at room temperature for at least 1 hour.

Stage 3 - 3 min.
Oaty walnut cake
Put 125 g butter and 125 g caster sugar into a food-mixer bowl.

Stage 4 - 3 min.
Oaty walnut cake
Beat on medium/high speed until thoroughly mixed.

Stage 5 - 3 min.
Oaty walnut cake
Add the eggs one at a time and continue beating.

Stage 6 - 2 min.
Oaty walnut cake
The mixture may curdle slightly, with bits of butter that do not mix in properly.

If this happens, stop beating and stand the bowl in a pan of hot water. Beat by hand until the mixture becomes smooth again (about 1 minute).

Stage 7 - 2 min.
Oaty walnut cake
Sieve 100 g flour, 10 g baking powder and 1 pinch fine (or table) salt together.

Stage 8 - 3 min.
Oaty walnut cake
Add the walnuts and 60 g rolled oats to the flour and mix.

Stage 9 - 30 min.
Oaty walnut cake
Tip this into the food-mixer bowl and fold in using a soft spatula.

Stage 10 - 40 min.
Oaty walnut cake
Preheat the oven to 360°F (180°C).

Put the cake mixture into a tin or mould and bake for about 40 minutes. Check to see if it cooked 5 minutes before the end of cooking time.

Stage 11
Oaty walnut cake
Leave to cool on a wire rack.
Remarks
The longer the mixture has to stand before cooking, the more the flavours will develop, so you can prepare it the day before cooking and leave overnight in the fridge.
Keeping: A few days, wrapped in aluminium foil.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %250 RDI=20 %160 RDI=20 %2,630 RDI=130 %11,030 RDI: 130 %
Per 100 g7 RDI=3 %40 RDI=4 %30 RDI=4 %420 RDI=20 %1,750 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts, egg, milk, Gluten
How much will it cost?
  • For 1 cake : 3.60 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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The 1 comment already posted on this recipe
  • I love walnuts, so I tried this wonderful cake... easy to prepaire and delicious! The suggestion to dry roast the walnuts helps to a very intensiv walnuts taste, when the cake is ready. My only change was to add a spoon of rum to the egg and sugar mixture.
    Posted by Undine july 26th 2017 at 17:48 n° 1

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