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.
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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 €
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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: Kouign-amann brioche, Coconut sweetcrust pastry, Leek and Mimolette tart, Biscuit de Savoie sponge cake, Sweetcrust pastry (pâte sablée), ... See them all 240
Caster sugar
Like these other recipes: Citrus tart, Stewed plums, Vanilla ice cream, Mulled apple juice, Like Bounty, ... See them all 363
Butter
Like these other recipes: Aperitif rolls, Norwegian tartines, Cigarettes Russes (Piroulines), Sausage buckwheat pancakes, Coconut tuiles, ... See them all 479
Flour
Like these other recipes: Dipping bread with cheese, Cottage cheese tart, Pitta bread, Zucchini and potato scarpaccia, Oatmeal and chocolate shortbread, ... See them all 205
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