Description
This foolproof walnut cake recipe is a true delight for food lovers, offering a perfectly soft texture packed with the rich crunch of walnuts.
Ingredients
Scale
- 100 g of soft butter
- 110 g of caster sugar
- 3 eggs
- 1 sachet of vanilla sugar
- 125 g of flour
- 1 sachet of baking powder
- 120 g of walnut kernels roughly crushed
Instructions
- Set the oven to 180°C (Th. 6) to ensure it’s hot and ready when the batter is prepared.
- Use a small kouglof mold for this recipe, as the batter yields a modest-sized cake.
- Butter the mold thoroughly and dust it with flour to prevent sticking.
- In a mixing bowl, beat together softened butter, sugar, and vanilla extract until you achieve a light, creamy texture.Incorporate the eggs one at a time, beating well after each addition to ensure they’re fully combined.
- Sift together the flour and baking powder to remove lumps and aerate.
- Gently fold the sifted mixture into the batter using a spatula until the mixture is smooth.
- Once the batter is smooth, gently fold in the chopped walnuts, ensuring they’re evenly distributed.
- Pour the batter into the prepared mold. Since the batter is thick, smooth the surface with a spatula to create an even layer.
- Place the mold in the preheated oven and bake for 40 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: desserts
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal