1,338 easy and fully explained recipes, with 27,300 photos and 78 videos

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.

63K 1 27 4.7

Last modified on: April 19^th 2015

Keywords for this recipe:

For 1 cake, you will need:

1 60 g walnut kernels
2 150 g egg ( How to... )
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

Change these quantities to make: 1 cake 2 cakes 3 cakes

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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 ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

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.

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).

Stage 7 - 2 min.

Sieve 100 g flour, 10 g baking powder and 1 pinch fine (or table) salt together.

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.

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.

Keeping

A few days, wrapped in aluminium foil.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,634 Kcal or 11,028 Kj	46 gr	251 gr	161 gr
132 %	18 %	24 %	24 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
418 Kcal or 1,750 Kj	7 gr	40 gr	26 gr
21 %	3 %	4 %	4 %

Per cake
Energetic value	Proteins	Carbohydrates	Fats
2,634 Kcal or 11,028 Kj	46 gr	251 gr	161 gr
132 %	18 %	24 %	24 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Egg: You can get more informations, or check-out other recipes which use it, for example: Elsa's Comtoise galette, Potimarron and Parmesan tart, Cheese Soufflé, Shakshuka, Little lemon biscuits, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Noisette butter, Basic cake batter - the French way, Avocado mousse with sorrel, Caribbean upside-down cake, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Mouna, Sicilian Epiphany Pie, Caramel semolina pudding with raisins, Nantes Tourton, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, Lumberjack turnovers, Moist Lemon Cake, Cornmeal baps for Anne, French Family Cake, ... All

Other recipes you may also like

How to cook hard-boiled eggs properly

A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
1.3M 65 1 hour 28 min. November 4^th 2013

Bacon rolls

These tasty little rolls are enriched with bacon bits and toasted sesame seeds. The slightly flaky texture comes from lard, folded in like for puff pastry. Served sliced, these make an ideal savoury snack to share with friends over a drink.
44K4.6 3 hours 38 min. October 24^th 2017

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
303K5 1 hour 13 min. May 8^th 2020

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
332K4.0 1 hour 11 min. February 21^th 2011

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
294K5 2 hours 23 min. May 27^th 2020

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Your 1 comments or questions 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 26^th 2017 at 17:48 (n° 1)

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.