A moist and generous walnut cake, perfect for afternoon tea
8 pers.
Ingredients · Servings 8
- 2 Eggs
- 1 Plain yogurt
- 125g Walnut kernels
- 70g Wheat flour
- 100g Powdered sugar
- 100g Butter
- 1 sachet Vanilla sugar
- 1 teaspoon baking powder
- Cell
Method · 45 min
- First, preheat the oven to 200°C (390°F) so it's nice and hot when you put the cake in. Meanwhile, prepare your baking tin, ideally a square tin about 20 x 20 cm (8 x 8 inches). Grease it thoroughly with a small amount of the butter you've set aside, paying particular attention to the corners and edges to prevent the cake from sticking. If you like, you can also lightly dust it with flour to make unmolding even easier.
- Crack the eggs into a large bowl, then add the caster sugar and vanilla sugar. Mix vigorously with a wooden spoon or whisk until the mixture is smooth and slightly frothy. This step helps to give the batter a lighter texture. Take your time to work the mixture well so that the sugar begins to dissolve and the batter becomes more pliable.
- Melt most of the butter, then pour about 80g into the mixing bowl. Add the plain yogurt. Roughly chop the walnuts, either in a food processor using short pulses or by hand, intentionally leaving some texture to add a crunchy element to the cake. Incorporate them into the mixture, then stir again until you have a smooth, even batter, without any large pieces or ground walnuts.
- Add the wheat flour, baking powder, and a pinch of salt to the mixture. Gently but thoroughly mix to avoid lumps. You should obtain a smooth, fairly pliable batter that is neither too thick nor too runny. Be careful not to overwork the batter once the flour is incorporated, in order to preserve the cake's moistness. If necessary, scrape down the sides of the bowl to ensure all the ingredients are included.
- Pour the batter into the greased pan, then smooth the surface with the back of a spoon or a spatula. Spread the batter evenly to ensure uniform baking. For a more indulgent finish, you can reserve some chopped walnuts to sprinkle on top before baking. This step also gives the cake a more rustic and very appealing look.
- Place the cake in the preheated oven and bake for approximately 30 minutes. Keep an eye on it during the last few minutes, as baking times may vary slightly depending on your oven and the thickness of the batter. The cake should be golden brown on top while remaining moist in the center. To check for doneness, insert a knife into the center: it should come out with just a few moist crumbs clinging to it, without any traces of liquid batter.
- Remove the cake from the oven and let it cool in the pan for a few minutes before carefully unmolding it. Place it on a wire rack or plate to cool evenly. Wait until it is lukewarm or completely cold before cutting it into slices, preferably squares. You can serve it as is for an afternoon snack, or garnish it with a few walnut halves for an even more elegant presentation.
342/pers.
With its crunchy walnut kernels and irresistibly moist texture, this cake captures all the flavors of autumn and winter, when walnuts are at their best. Easy to make with pantry staples—eggs, yogurt, butter—it warms the heart and brings young and old together around the table. This generous treat, born from a rich culinary tradition, is perfect for sharing at teatimes and can be adapted to suit any season.
