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.
26,600 14.9/5 for 20 ratings
Last modified on: April 19th 2015
For 1 cake, you will need:
- 1
60 g walnut kernels - 2
150 g egg - 3
125 g butter - 4
125 g caster sugar - 5
100 g flour - 6
10 g baking powder - 7
60 g rolled oats - 8
1 pinch fine (or table) salt - Total weight: 630 grams
How long does it take?
Time required for this recipe:
Keeping: A few days, wrapped in aluminium foil.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 16 min. | 1 hour 30 min. | 48 min. | 2 hours 34 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 8 min.
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.
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
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.
Take the butter out of the fridge as well and leave at room temperature for at least 1 hour.
Stage 3 - 3 min.
Put 125 g butter and 125 g caster sugar into a food-mixer bowl.
Stage 4 - 3 min.
Beat on medium/high speed until thoroughly mixed.
Stage 5 - 3 min.
Add the eggs one at a time and continue beating.
Stage 6 - 2 min.
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).
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.
Stage 8 - 3 min.
Add the walnuts and 60 g rolled oats to the flour and mix.
Stage 9 - 30 min.
Tip this into the food-mixer bowl and fold in using a soft spatula.
Stage 10 - 40 min.
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.
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
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.
Nutritional information
How much will it cost?
- For 1 cake : 3.60 €
Source
Home made.More recipes?
This recipe uses (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: French toast "cordon bleu", Fried egg in bread, Chocolate cake, Chestnut moelleux, Checkerboard biscuits, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Gratin of chicken with rice and sautéed mushrooms, Tournedos Rossini, Salmon chard rolls, Bounty-style tart for Alison, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nonettes, Pistachio confectioner's custard, Butter cream, Santiago Cake, French Family Cake, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Sweet pastry, Rolled chestnut and apple brioche, Checkerboard biscuits, Chocolate almond cookies, ... All |
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