This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
2 hours 35 min.
Easy
3.60 €
1 cake
8 IngredientsLast modified on: April 19th 2015
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 for this recipe
Preparation: 20 min.
Resting: 1 hour 30 min.
Cooking: 50 min.
All in all: 2 hours 35 min.
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.
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.
Keeping: A few days, wrapped in aluminium foil.
Source: Home made.
Nutritional information
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)
Egg
Like these other recipes: Oven omelette, Ardéchois, Cantucci, Piedmont pyramids, Madeleines, ... See them all 253
Butter
Like these other recipes: Apple madeleine cake, Fish fillet with leeks and mustard cream, Beurre blanc sauce, Chocolate sweetcrust pastry, Chocolate fondant, ... See them all 497
Caster sugar
Like these other recipes: Almond macaroon cake, Rum babas, Little vanilla, clementine and chestnut verrines, Arizona cupcakes, "BN style" chocolate-filled biscuits, ... See them all 377
Flour
Like these other recipes: Madeleines, Cheese tart, Little lemon biscuits, Fish in a sesame crust, Flaky brownie brioche, ... See them all 214
Other recipes you may also like
Kouign-amann brioche
This is unusual brioche is halfway to being a Breton Kouign-amann. The difference is in the treatment of the dough, which is layered with sugar and butter. The basic dough is rolled out with butter in stages, like for croissants, but with 2 "turns" of sugar for one of butter (granulated and December 30th 201981 K4.3 15 hours 55 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018352 K4 2 hours 30 min.
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.). January 5th 2020397 K4 1 hour 50 min.
Vegetable pie
Three layers of vegetables, baked in puff pastry. September 10th 2018255 K3.9 1 hour 25 min.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven. December 19th 2014320 K4.6 14 hours 6 min.
The 1 comment already posted on this recipe