Walnut cake
Ingredients
- 150 g walnut kernels if you use fresh walnuts, this represents about 500 g of whole walnuts
- 120 g sugar
- 45 ml olive oil
- 40 g flour
- 3 eggs
- 2 tbsp white rum or pure almond extract
- 1 tsp vanilla powder
- 1/2 tsp of baking powder
- 1 pinch of salt
Instructions
- Shell the nuts. Keep 6 to 8 walnut kernels aside.
- Finely mix the walnut kernels with half of the sugar in a chopper or blender.
- In a salad bowl, whisk the eggs and olive oil until the mixture is homogeneous.
- Add the flour, yeast and a pinch of salt. Blend.
- Then add the rest of the sugar and the nut + sugar mixture. Mix again.
- Pour 2 tablespoons of rum and mix well.
- Line a 20/22 cm diameter round cake tin with baking paper and pour in the dough.
- Place a few walnut kernels on top of the dough and bake at 180°C for 25 minutes.
- For an even more gourmet version, serve with ice cream or custard or a salted butterscotch caramel sauce. You can also make a coffee or chocolate topping.
Notes
You can substitute part of the olive oil with walnut or hazelnut oil for a stronger taste.
You can also vary the alcohols and use grand marnier, amaretto or aperol for example.
Also add a little cinnamon if you like it!
For a vegan version: replace the eggs by 100 g of applesauce.
Remark: if you use a larger mould or want a higher cake, increase the quantities as follows: 250 g of walnuts, 80 g of flour, 150 g of sugar, 5 eggs, 80 ml of oil and 1 tsp of yeast.