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The dessert, Regional

Walnut cake

This walnut cake is a moist cake flavored with dark rum, made for 6 people, with only 25 minutes of hands-on work. It's made entirely the night before, which lets the walnuts perfume the crumb overnight. It's easy to make, costs about €1.10 per person, and the key is whipping the egg whites properly and folding them in gently.

To finish, I'm thinking a moist walnut cake, with that little hint of rum that smells like fall through and through.

Walnut cake
For
6 people
Work
25 min
Total time
1 h 10
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.10
Calories per person
430 kcalcalculated by Kiloach, your weight coach

This walnut cake gets its texture from ground walnuts and chopped walnut pieces mixed right into the batter, giving a dense but never dry crumb. Dark rum adds a warm note that feels like an old family recipe, without covering up the walnut flavor. It's a simple dessert, no frosting or cream needed, that slices cleanly and works just as well with a fork as with your fingers.

It's the kind of cake you bring out for a fall or winter family dinner, after a braise or a roast chicken. It also fits on a holiday table next to a yule log, for guests who want something less sweet and more rustic. Since it's made the night before, you get a free evening on the day of the dinner to focus on the starter and main course.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 45 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Everything happens the night before, from mixing the batter to baking and letting the cake cool completely, then it rests overnight wrapped at room temperature. On the day of the dinner, there's nothing left to do for this dessert. Right before serving, unwrap it, set it on a platter, and decorate it with the reserved whole walnut halves.

The ingredients

6 people

Pantry

  • Shelled walnuts 150 g
  • Ground walnuts 100 g
  • Sugaroften in the pantry 150 g
  • Flouroften in the pantry 60 g
  • Baking powderoften in the pantry 1 tsp
  • Dark rumoften in the pantry 4 cl
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 150 g
  • Eggs 4

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Preheat the oven to 170°C, butter and flour a round cake pan, then roughly chop three quarters of the walnuts with a knife.

    Save a few whole walnut halves for decorating the top, they'll look like little flowers once baked.

  2. Beat the soft butter with the sugar until pale and creamy, then add the egg yolks one at a time.

    The butter needs to be soft but not melted, otherwise the crumb turns greasy and heavy.

  3. Fold in the ground walnuts, flour, baking powder, salt, chopped walnuts, and rum.

    Mix just until the flour disappears, no more, to keep the cake tender.

  4. Whip the egg whites to stiff peaks with a pinch of salt and gently fold them into the batter, then pour into the pan.

    Stir in a third of the whites first to loosen the batter, the rest will fold in without deflating them.

  5. Bake, then let the cake cool completely before unmolding it. 45 min

    Poke it with the tip of a knife, it should come out dry, and the top should be nicely golden.

When it's time to serveThe final touches, right in front of your guests.

  1. Unwrap the cake from the plastic wrap, set it on a platter, and decorate it with the whole walnut halves.

    Serve at room temperature, cold from the fridge it loses all its flavor.

Our tips to get it right

  • Chop the walnuts with a knife rather than a food processor, the uneven pieces keep some crunch in the crumb while a processor would turn them into greasy powder.
  • Butter and flour the pan carefully, especially in the corners, this dense cake sticks easily if even one spot is left dry.
  • Let the cake cool completely before unmolding it, if it's still warm it can easily break in half when you turn it out.

The variations

  • Swap the dark rum for orange or apple juice for an alcohol-free version, good for a table with kids.
  • For a quicker version, skip whipping the egg whites and just mix whole eggs straight into the batter, the cake will be a bit denser but just as flavorful.
  • Add a pinch of cinnamon or some orange zest to the batter for a spiced variation, nice for a holiday dinner.

What to serve it with

  • Coffee or black tea after dinner
  • A scoop of vanilla ice cream
  • Homemade applesauce

Storage

The cake keeps 3 to 4 days at room temperature well wrapped in plastic wrap, or 4 to 5 days in the fridge in a closed container. It freezes well, sliced or whole, and thaws at room temperature in a few hours.

Questions about this recipe

Can you make this cake without ground walnuts?

You can swap the ground walnuts for ground almonds, the flavor will be a bit milder but the texture stays moist. In that case, add a little more chopped walnuts to keep the nutty flavor strong.

How do you know when the cake is fully baked?

Insert a knife tip into the center, it should come out dry, and the top should be nicely golden. If the tip still looks wet, bake a few more minutes while watching the color.

Can kids eat this cake?

Yes, swapping the rum for orange or apple juice makes it fine for kids. Even with the rum, most of the alcohol cooks off in the oven.

How should you present the cake for guests?

Unmold the cake onto a nice flat platter and arrange the reserved whole walnut halves on top, in a circle or rosette pattern. A light dusting of powdered sugar right before serving makes it look festive without changing the flavor.

Can a moist walnut cake be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a moist walnut cake?

Allow 1 h 10 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a moist walnut cake?

About 430 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a moist walnut cake cost?

About €1.10 per person, that's €6.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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