1,516 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.

98 K 1× 4.7/5 (30 reviews)

2 hours 35 min. difficulté

Easy

3.60 €

3 cakes

8 Ingredients

Last modified on: April 19^th 2015

For this recipe: I want to make it (482×) I made it (492×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 cakes, you will need:

1 180 ml walnut kernels
2 450 ml egg
3 387 ml butter
4 375 ml caster sugar
5 468 ml flour
6 30 ml baking powder
7 450 ml rolled oats
8 3 pinches fine (or table) salt

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 180 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 450 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 387 ml butter and 375 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 468 ml flour, 30 ml baking powder and 3 pinches fine (or table) salt together.

Stage 8 - 3 min.

Add the walnuts and 450 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	140 RDI=50 %	750 RDI=70 %	480 RDI=70 %	7,900 RDI=400 %	33,080 RDI: 400 %
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 3 cakes : 10.80 €
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.

This recipe uses (among others)

Other recipes you may also like

How to prepare tomatoes

Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...).

June 6^th 2012344 K 24 40 min.

New tiramisu

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

January 19^th 2015412 K3.3 55 min.

Arizona cupcakes

Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.

October 13^th 2010218 K 14.6 1 hour 50 min.

Bolognaise lasagne

Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.

February 27^th 2011256 K4.4 2 hours 3 min.

Dublin fruit scones

Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here.

September 12^th 2018141 K4.2 50 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.