Walnut sheet cake

Ingredients · Servings 1 sheet

Method · 1 h 10 min

Preheat the oven to 180°C (350°F) (160°C (325°F) for fan-forced oven). Grease a baking tray (approx. 38 x 45 cm / 15 x 18 inches) and line it with parchment paper if desired. Grind the walnuts in a food processor. Separate 3 eggs, reserving the egg whites.
Cream the butter, 150g of sugar, and salt with an electric mixer on high speed for about 2 minutes until light and fluffy. Add 3 egg yolks and continue beating. Add 2 whole eggs and continue beating.
Mix the flour and baking powder, then alternately stir in the ground nuts. Beat 3 egg whites with the remaining 100g of sugar until stiff peaks form, then fold into the batter. Pour the walnut batter onto the prepared baking sheet, smooth the surface evenly, and bake in a preheated oven for about 30 minutes. Let the walnut cake cool on the baking sheet.
For the glaze, roughly chop the chocolate and melt it in a bowl over a hot water bath. Stir in the oil. Pour the glaze over the surface of the cake and spread it with a cake server or a brush.
Decorate the cake with walnut halves, let it set, and serve. This quick sheet pan walnut cake yields approximately 20 slices and will keep for at least 3 days in an airtight container at room temperature.

Walnut sheet cake is so moist and delicious. This quick recipe with a tasty chocolate glaze is guaranteed to be a hit at any cake gathering.

Besides that

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You will need: a baking tray (approx. 38 x 45 cm), baking paper, food processor, hand mixer, bowl, knife, cutting board, pot, cake server or brush.

If you have any leftover nuts or almonds at home, you can replace some of the walnuts with them.