WALNUT CAKE
I have to thank a couple of people for this recipe: first, the chef Stevie Parle, of Dock Kitchen in London, who published the recipe to inspire this one, and second, the aunt of one of my recipe testers, who made such a standout interpretation that we all marveled over the leftovers the next day in the test kitchen. I just had to try my own version, and here it is, made a touch more celebratory with caramelized walnuts and lashings of whipped cream, both of which can be omitted if you prefer keeping it plain and dairy-free (thereby making it suitable for Passover). The cake is moist and delicious enough as it is. If baking for Passover, you should also be sure to use muscovado sugar (or dark brown sugar) and amaretto that are certified kosher for Passover.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Grease an 8-inch/20-centimeter springform pan with oil or butter. Line the bottom of the pan with parchment paper and set aside.
- Place egg yolks and muscovado sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand-held electric mixer). Whip on high speed for about 2 minutes, or until pale and fluffy, scraping down sides of bowl as necessary. Transfer mixture to a large bowl. Add walnuts, lemon zest and salt and mix well to combine.
- Clean and dry the stand mixer bowl and whisk attachment, then add egg whites to bowl. Whip on high speed for 2 minutes, or until stiff peaks form. Using a spatula, fold egg whites into the walnut mixture a third at a time; the mixture will be thick and quite difficult to bring together at first but will gradually loosen, so the final addition of whites lightens the batter considerably.
- Pour batter into pan and bake for 40 minutes, until evenly puffed. This is a moist cake, so a skewer inserted inside should not come out completely dry and clean. Let cake cool for 5 minutes, then release it from the pan. (You may need to run a small knife around the edge.) Carefully flip over cake, remove pan bottom and paper, and flip again to transfer it to a large plate. Brush surface with amaretto and then leave to cool completely.
- While cake is cooling, make the caramelized walnuts: Sprinkle sugar evenly over the bottom of a medium saucepan and place over medium heat. Cook gently for about 6 minutes, swirling pan but resisting the urge to stir, until you get a medium brown syrup, the consistency of maple syrup. Add walnuts and quickly stir them into the syrup until coated. Pour nuts onto a parchment-lined sheet pan, spread in a single layer, and sprinkle with a pinch of salt. Once cool and hardened, roughly chop into 1/2- and 1-inch/1- and 2-centimeter pieces.
- To serve: Add cream and sugar to the bowl of an electric stand mixer fitted with the whisk attachment (or use a large bowl and a hand-held whisk). Whip on high speed for 1 minute, or until firm and fluffy. When cake has cooled, spread cream over surface and then scatter with caramelized walnuts.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 15 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 355 milligrams, Sugar 49 grams, TransFat 0 grams
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konain gaming
[email protected]This cake was delicious! The walnuts gave it a wonderful flavor and texture. I will definitely be making this again.
Imran Rasool
[email protected]I'm not a big fan of walnuts, but I thought I'd give this recipe a try. I was pleasantly surprised! The walnuts added a nice flavor and texture to the cake. I'll definitely be making this again.
kayla horne
[email protected]This cake is amazing! The walnuts add a wonderful flavor and texture. I will definitely be making this again and again.
referee WrightBlyngLink
[email protected]I love this recipe! It's so simple, yet the cake is always moist and delicious. I've made it several times and it's always a hit.
Md Jibon Khan
[email protected]This cake is so easy to make and it always turns out perfect. I'm always getting compliments on it when I bring it to parties.
DriDribaby 01
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best walnut cake he's ever had.
The watcher Williams
[email protected]This cake is delicious! I love the combination of walnuts and chocolate.
Nicholas Villa
[email protected]I've made this cake several times and it's always a hit. It's the perfect dessert for any occasion.
MD Mona
[email protected]This cake is so moist and flavorful. I love the crunch of the walnuts.
Godgift Ajibe
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great!
Hanif waleed
[email protected]This is my go-to recipe for walnut cake. It's always a hit with my family and friends.
Bros Mam
[email protected]I made this cake for my birthday party and it was a huge success! Everyone loved it.
Loucrencia pacul Pacul
[email protected]This cake was easy to make and turned out great! I love the flavor of the walnuts.
Taslim Adenuga
[email protected]I'm not a big fan of walnuts, but I thought I'd give this recipe a try. I was pleasantly surprised! The walnuts added a nice flavor and texture to the cake. I'll definitely be making this again.
Laurence Lefavour (Friendship Machine)
[email protected]This cake was a little dry for my taste, but the flavor was good. I think I would add more butter or oil next time.
Mitcheline Mukucha
[email protected]I love this recipe! It's so easy to follow, and the cake always turns out perfectly. I've made it several times now, and it's always a hit with my friends and family.
Nayeam Hasan
[email protected]This cake is delicious! The walnuts give it a wonderful flavor and texture. I will definitely be making this again.
Supia Aktar
[email protected]I've made this cake several times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.
Ramush Kumar
[email protected]This walnut cake was a hit with my family! It was moist and flavorful, and the walnuts added a nice crunch. I would definitely recommend this recipe to others.