1,479 easy and fully explained recipes, with +66K 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.

88 K 1× 4.7/5 (30 reviews)

2 hours 35 min. difficulté

Easy

3.60 €

1 cake

8 Ingredients

Last modified on: April 19^th 2015

For this recipe: I want to make it (307×) I made it (308×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

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

To finish around 7pm, you'll need to have started before: .Change end 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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	250 RDI=20 %	160 RDI=20 %	2,630 RDI=130 %	11,030 RDI: 130 %
Per 100 g	7 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 €

Change currency:

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)

Other recipes you may also like

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21^th 2017416 K3.5 15 min.

Leek and tuna loaf

This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.
October 3^rd 2010194 K4.4 1 hour 20 min.

Two-olive ciabatta

Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
October 24^th 2017119 K4.3 4 hours 15 min.

Pistachio custard tart

Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
July 13^th 2022119 K 24.3 50 min.

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17^th 2018418 K 24.3 45 min.

News list of cooking-ez.com

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

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 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.