recipe: Walnut Butter Cake

by | Mar 29, 2014 | Asian, Bread & Breakfast, Cuisine, Dessert & Sweets, Dish Type | 2 comments

As spring approaches, I find myself baking more often these days. Exploring different ingredients to bake. Today’s star ingredient is Walnut. It took me a while to find the right recipe for this walnut cake. This buttery and moist cake is  actually a South East Asian style walnut cake.  Butter Walnut Cake In Singapore, walnut cake can easily be found in a bakery. I thought a recipe like that would not be too difficult to find but if you were to search walnut cake. The recipes that appear are often british/ american walnut coffee cake recipes. This recipe is an Indonesian recipe I found from My Baking Cottage. 

Butter Walnut Cake The ingredients are so simple but the way she made the cake sure did take more effort than I thought! The results however are amazing.

This cake is usually baked in a round or square cake pan but I baked it in a loaf pan instead. As a result, cake feels more like a cake bread because of the form. The ‘crust‘ is slightly crispier than it should be and it took a little longer to be done than using a round or square baking pan. So do take note!Butter Walnut Cake

Butter Walnut Cake

Ingredients

  • 250g Butter
  • 150g sugar
  • 4 eggs, separated
  • 200g flour
  • 1 tsp baking powder
  • 150g walnuts, grounded
  • 1tsp vanilla essence
  • 30g chocolate chips (optional)

Instructions

  1. Prepare and line cake pan.
  2. Chop walnuts and lightly toast in an oven for about 5 minutes. Be careful not to over toast it. ( I simply bought grounded walnuts)
  3. Sift flour and baking powder. Set aside.
  4. In a mixing bowl, cream softened butter with half of the sugar until light and fluffy.
  5. Add egg yolks, one by one and cream and cream till well mixed.
  6. Add flour mixture slowly. Set aside.
  7. In another mixing bowl, beat egg whites, adding the other half of the sugar slowly.  Beat the egg white till stiff peaks form (When you lift the beater, the tip droop slightly, and beaten egg whites becomes stiff and shiny).
  8. Add toasted nuts and chocolate chips into the cake batter (optional)
  9. Fold in beaten egg whites into the cake batter, in two to three parts, until egg whites is well-incorporated into the batter.
  10. Pour batter into prepared pan. Bake in preheated oven at 160C for about 50 minutes to one hour.

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