Walnut Cake
A rich and nutty cake made with ground walnuts and almond flour, finished with a raw sugar topping and served with whipped cream. This elegant dessert combines the hearty flavor of walnuts with the delicate richness of vanilla and cream.
Ingredients
- •1 cup unsalted butter
- •6 tablespoons raw sugar
- •7 cups walnut halves
- •¾ cup all-purpose flour
- •1½ cups almond flour
- •¾ cup granulated sugar
- •6 whole large eggs
- •¾ cup heavy cream
- •½ cup plain whole-milk yogurt
- •1 teaspoon kosher salt
- •1 whole vanilla bean
- •1 serving whipped cream
- •Ingredient info: Almond flour is available at some supermarkets and at natural foods stores and specialty markets.
Cooking Instructions
- 1.
Preheat oven to 350°F. Butter a 13x9x2" metal or glass baking dish; sprinkle bottom evenly with 3 tablespoons raw sugar. Set aside.
5 min
- 2.
Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1-2 minutes. Add almond flour; pulse to blend. Set aside.
5 min
- 3.
Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2-3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1-2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tablespoons raw sugar.
10 min
- 4.
Bake until cooked through and a tester inserted into center comes out clean, 50-55 minutes. Let cool in pan on a wire rack. Serve with whipped cream. DO AHEAD: Can be made 3 days ahead. Cover and chill. Cake is best served cold.
55 min
