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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.

98 K 1× 4.7/5 (30 reviews)

2 hours 35 min. difficulté

Easy

3.60 €

2 cakes

8 Ingredients

Last modified on: April 19^th 2015

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For 2 cakes, you will need:

1 120 ml walnut kernels
2 300 ml egg
3 258 ml butter
4 250 ml caster sugar
5 312 ml flour
6 20 ml baking powder
7 300 ml rolled oats
8 2 pinches fine (or table) salt

Change these quantities to make:

1 cake 2 cakes 3 cakes

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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 120 ml 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 300 ml 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 258 ml butter and 250 ml 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 312 ml flour, 20 ml baking powder and 2 pinches fine (or table) salt together.

Stage 8 - 3 min.

Add the walnuts and 300 ml 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	90 RDI=40 %	500 RDI=50 %	320 RDI=50 %	5,270 RDI=260 %	22,050 RDI: 260 %
Per 100 g	7 RDI=3 %	40 RDI=4 %	30 RDI=4 %	420 RDI=20 %	1,750 RDI: 20 %
Per cake	50 RDI=20 %	250 RDI=20 %	160 RDI=20 %	2,630 RDI=130 %	11,030 RDI: 130 %

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 2 cakes : 7.20 €
Per 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.

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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

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