Walnut Cake

Health score
4%
Walnut Cake
45 min.
24
443kcal

Suggestions


If you're on the hunt for a show-stopping dessert that perfectly balances indulgence with a nutty crunch, look no further than this delightful Walnut Cake. Imagine a soft, buttery cake infused with the rich flavor of walnuts, enveloped in a luscious creaminess that makes each bite a pure delight. This recipe is not just easy to follow but yields a generous 24 servings, making it the ideal choice for gatherings, celebrations, or simply to satisfy your sweet tooth at home.

What sets this Walnut Cake apart is its unique combination of almond flour and ground walnuts, which results in a texture that is both moist and satisfying. The layers of flavor come from the addition of creamy yogurt and heavy cream, plus the aromatic touch of fresh vanilla bean—making every slice a decadent experience. And let's not forget the crispy top, sprinkled with raw sugar, adding the perfect touch of sweetness that will have your guests begging for more.

This cake is not only scrumptious but also makes for a wonderful make-ahead option. You can prepare it up to three days in advance, allowing the flavors to meld beautifully, and serve it cold with a dollop of whipped cream. Whether for a birthday party, a holiday gathering, or a cozy evening treat, this Walnut Cake is sure to impress and delight anyone lucky enough to enjoy it!

Ingredients

  • 1.5 cups almond flour 
  • large eggs 
  • 0.8 cup flour all-purpose
  • 0.8 cup granulated sugar 
  • 0.8 cup cup heavy whipping cream 
  • teaspoon kosher salt 
  • tablespoons sugar raw divided
  • 0.5 cup yogurt plain
  • cup butter unsalted plus more for pan room temperature (2 sticks)
  •  vanilla pod split
  • cups walnut halves 
  • 24 servings whipped cream 

Equipment

  • food processor
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • glass baking pan

Directions

  1. Preheat oven to 350°F. Butter a 13x9x2"metal or glass baking dish; sprinkle bottomevenly with 3 tablespoons raw sugar. Set aside.
  2. Pulse walnuts in a food processor untilcoarsely chopped. Set 2 cups aside.
  3. Add all-purposeflour to processor and pulse untilwalnuts are very finely ground, 1-2 minutes.
  4. Add almond flour; pulse to blend. Set aside.
  5. Using an electric mixer, beat 1 cup butterand granulated sugar in a large bowluntil light and fluffy, 2-3 minutes.
  6. Add eggs,cream, yogurt, and salt. Scrape in seedsfrom vanilla bean (reserve bean for anotheruse). Beat until well combined, 1-2 minutes.
  7. Add ground-walnut mixture and beat justto blend. Gently fold in chopped walnuts,being careful not to overmix.
  8. Pour batterinto prepared dish; smooth top.
  9. Sprinklewith remaining 3 tablespoons raw sugar.
  10. Bake until cooked through and a testerinserted into center comes out clean, 50-55minutes.
  11. Let cool in pan on a wire rack.
  12. Serve with whipped cream. DO AHEAD: Canbe made 3 days ahead. Cover and chill. Cakeis best served cold.

Nutrition Facts

Calories443kcal
Protein8.1%
Fat74.83%
Carbs17.07%

Properties

Glycemic Index
9.17
Glycemic Load
7.41
Inflammation Score
-5
Nutrition Score
10.809565212416%

Flavonoids

Cyanidin
0.92mg

Nutrients percent of daily need

Calories:442.73kcal
22.14%
Fat:38.69g
59.53%
Saturated Fat:10.14g
63.37%
Carbohydrates:19.86g
6.62%
Net Carbohydrates:16.73g
6.08%
Sugar:11.5g
12.78%
Cholesterol:79.9mg
26.63%
Sodium:123.02mg
5.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.43g
18.85%
Manganese:1.2mg
59.89%
Copper:0.56mg
28.08%
Phosphorus:167.01mg
16.7%
Magnesium:58.68mg
14.67%
Fiber:3.13g
12.54%
Folate:47.84µg
11.96%
Vitamin B6:0.21mg
10.71%
Selenium:7.46µg
10.65%
Vitamin B1:0.16mg
10.58%
Vitamin B2:0.16mg
9.52%
Iron:1.69mg
9.39%
Vitamin A:461.48IU
9.23%
Zinc:1.34mg
8.95%
Calcium:79.61mg
7.96%
Potassium:204.11mg
5.83%
Vitamin B5:0.48mg
4.84%
Vitamin E:0.7mg
4.66%
Vitamin D:0.53µg
3.57%
Vitamin B3:0.64mg
3.21%
Vitamin B12:0.19µg
3.13%
Vitamin K:1.99µg
1.9%
Source:Epicurious