the recipe for the soft and aromatic dessert


Walnut cake

ingredients

Eggs at room temperature

There walnut cake it’s a cupboard dessert ideal for the coldest autumn days. It is prepared with a few simple ingredients, often already present at home: eggs, sugar, butter, flour, yeast, cinnamon and, of course, walnut kernels, real super foods rich in health benefits.

To make it, just mix the butter with the sugar, incorporate one egg at a time, add the chopped walnuts finely with a kitchen mixer, flavor with cinnamon and complete with the sifted flour together with the yeast. The mixture obtained, dense and full-bodied, is transferred into a cake tin and cooked in the oven at 180°C for 40 minutes: the result is a dessert with a soft and slightly moistwhich will be impossible to resist.

Aromatic and fragrant, the walnut cake is perfect to enjoy at breakfast oh snacksoaked in a cup of hot milk or accompanied by a boiling infusion. Once ready, we dusted it with icing sugar but, garnished with a dollop of whipped cream, a spoonful of berry jam or diplomatic cream, it can also be proposed as refined end of the meal for Sunday lunch or a dinner with friends.

If you like, you can enrich the mixture with chocolate chips dark chocolate or raisins, leave a few coarser walnut kernels for a pleasantly crunchy finish or flavor everything with a spoonful of dark rum. For a light variant, simply replace the butter withseed oil carrying out the appropriate conversions (in this case, you will need 80 ml) and use theerythritol as a natural sweetener.

Find out how to prepare the walnut cake following the step-by-step procedure and advice. If you liked this recipe, try it too pear and walnut cakethe Dried fig and walnut cake and the Walnut and honey tart.

How to prepare walnut cake

Shell the walnut kernels and collect them in the bowl of a kitchen mixer 1 and blend them until they become floury: we suggest using the blender on pulses, to prevent the nuts from overheating and releasing their oil.

In a large bowl, cream the butter with the sugar (2) until you obtain a creamy consistency.

Add the eggs, one at a time 3adding the second egg only when the first is completely incorporated.

Pour in the chopped walnuts 4 and mix quickly with a spatula.

Flavor with cinnamon and complete with the sifted flour together with the yeast 5continuing to work the dough with the spatula.

Transfer the mixture into a 22cm diameter mold, lined at the base with baking paper 6.

Level the surface to obtain an even layer 7 and cook in a preheated static oven at 180°C for about 40 minutes; before taking the cake out of the oven, check the internal cooking with the try toothpick.

Take the cake out of the oven when it appears well colored on the surface 8then let it cool completely before turning it out.

Dust it with icing sugar and bring it to the table 9.



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