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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.

69K 1 28 4.7

Last modified on: April 19^th 2015

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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

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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.

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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.

Source

Home made.

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 €

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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)

	Egg: You can get more informations, or check-out other recipes which use it, for example: Poached eggs, Basic cake batter - the French way, Lemon and grated apple tart, Tarte Normande, Potato tortilla (Spanish omelette), ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, Rosemary steamed fish, Scrambled eggs with butter-fried bread and fresh spinach, Flaky chocolate brioche, Bonnevaux apple tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sugar syrup, Apple crisps, Mulled apple juice, Blackcurrant-almond muffins, Caramel semolina pudding with raisins, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Sausage mushroom and cheese crumble, Oat financiers for Louise, Coq au vin, Fresh pasta dough, Grandma Solange's biscuits, ... All

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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)

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