Walnut Butter Cake


I have always LOVE walnut cakes: the buttery taste, the heavenly smell, the crunchy walnut and the moist cake! Yummy yummy! A good walnut cake, however, is not easy to find or cheap. All the walnut cakes sold outside are either too expensive or contain too little walnuts to my liking. Hence, when I found this simple recipe, I was thrilled! I cannot wait to try it out. Here goes!

Recipe with Pictures

Makes a 6″ cake

Ingredient list:

  • 125g of butter, soften at room temperature (I would recommend to use good butter for the buttery taste)
  • 60g of caster sugar
  • 1 tsp vanilla extract (I omited this as I did not have it at the moment)
  • 2 eggs (my eggs weigh about 65g each)
  • 2 tbsp of milk
  • 120g of cake flour
  • 1 tsp of baking powder
  • 60g of walnuts (pound till fine. you can use a food processor to blend them too)
  • 40g of walnuts for mixing in and decoration
Walnut Butter Cake - Ingredients needed
Ingredients needed

My Oven Settings:

170°C; top and bottom heat; about 40 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

1. Line the bottom of your cake tin with baking paper (there is no need to grease the tin).

Walnut Butter Cake - Line your tin!
Line your tin!

2. Cream butter, caster sugar (and vanilla extract) together till light and fluffy.

Walnut Butter Cake - butter and sugar

 

3. Beat in egg one at a time and continue beating till well combined each time.

Walnut Butter Cake - add egg

4. Add in milk.

Walnut Butter Cake - add milk

5. Sift flour and baking powder together and gently fold into the batter above.

Walnut Butter Cake - add flour

6. Stir in the walnuts and decorate the cake (batter) with the rest of the walnuts.

Walnut Butter Cake - add walnuts

7. Bake in a preheated oven at the settings mentioned above or until a toothpick inserted into the cake comes out clean.

Walnut Butter Cake - before baking

8. Cool the cake in the cake tin till you see the sides shrinking very slightly away from the tin. Invert it and the cake will drop out prettily on its own!

Walnut Butter Cake - final product 2

Recipe Only

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Makes a 6″ cake

Ingredient list:

  • 125g of butter, soften at room temperature (I would recommend to use good butter for the buttery taste)
  • 60g of caster sugar
  • 1 tsp vanilla extract (I omited this as I did not have it at the moment)
  • 2 eggs (my eggs weigh about 65g each)
  • 2 tbsp of milk
  • 120g of cake flour
  • 1 tsp of baking powder
  • 60g of walnuts (pound till fine. you can use a food processor to blend them too)
  • 40g of walnuts for mixing in and decoration

My Oven Settings:

170°C; top and bottom heat; about 40 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

  1. Line the bottom of your cake tin with baking paper (there is no need to grease the tin).
  2. Cream butter, caster sugar (and vanilla extract) together till light and fluffy.
  3. Beat in egg one at a time and continue beating till well combined each time.
  4. Add in milk.
  5. Sift flour and baking powder together and gently fold into the batter above.
  6. Stir in the walnuts and decorate the cake (batter) with the rest of the walnuts.
  7. Bake in a preheated oven at the settings mentioned above or until a toothpick inserted into the cake comes out clean.
  8. Cool the cake in the cake tin till you see the sides shrinking very slightly away from the tin. Invert it and the cake will drop out prettily on its own!

 

Comments:

When I baked this cake at the recommended settings, my cake was already cracking even before half the baking time was up! Though I reduced the temperature to 160°C, it did not stop the “old” cracks from widening and deepening and “new” cracks being formed. My heart also cracked with all those cracks. </3 Haha. I would try baking it at 150°C for a longer time the next time.

Despite its look, the cake still taste great! I love its light, not very sweet, and have lots more walnuts than store-bought ones! I do not mind if this cake is a bit more buttery though. =D

I doubled the recipe and baked this cake in 9″ baking tin on a another day. In this larger tin, I baked the cake at 170°C for 20 minutes then reduced it to 160°C for the rest of the baking time. Here is the result:

Walnut Butter Cake - final product 3

Walnut Butter Cake - final product 4

 

Recipe Source: Adapted from Nasi Lemak Lover


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Rainbow

A novice baker =)

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