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
1 cake
8 IngredientsLast modified on: April 19th 2015
For 1 cake, you will need:
- 1
60 ml walnut kernels - 2
150 ml Egg - 3
129 ml butter - 4
125 ml caster sugar - 5
156 ml flour - 6
10 ml baking powder - 7
150 ml rolled oats - 8
1 pinch fine (or table) salt
Change measures:
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 ml walnut kernels out on a baking sheet and dry roast in the oven for 8 minutes to bring out the flavour.
Spread 60 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 150 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.
Take the butter out of the fridge as well and leave at room temperature for at least 1 hour.
Stage 3 - 3 min.
Put 129 ml butter and 125 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).
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 150 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.
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 % |
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
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Butter
Like these other recipes: Clarified butter, Pistachio shortbread biscuits, Steamed leeks with morel sabayon, Pear, grapefruit and pistachio tart, Lemon tart, ... See them all 450
Caster sugar
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Flour
Like these other recipes: Grandma Solange's biscuits, Hazelnut and orange cake, Shortcrust pastry (pâte brisée), Cornmeal baps for Anne, Shortbread tart with sweet apricots and rosemary, ... See them all 196
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