Oaty walnut cake

A recipe from cooking-ez.com

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

Times:

Preparation	Resting	Cooking	Start to finish
16 min.	1 hour 30 min.	48 min.	2 hours 34 min.

Step by step recipe

1	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.
2	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.
3	Put 125 g butter and 125 g caster sugar into a food-mixer bowl.
4	Beat on medium/high speed until thoroughly mixed.
5	Add the eggs one at a time and continue beating.
6	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).
7	Sieve 100 g flour, 10 g baking powder and 1 pinch fine (or table) salt together.
8	Add the walnuts and 60 g rolled oats to the flour and mix.
9	Tip this into the food-mixer bowl and fold in using a soft spatula.
10	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.
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.

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