Recipe for a Rich and Satisfying Walnut Cake

Recipe for a Rich and Satisfying Walnut Cake

Jun 16

Walnut cake is one of those recipes that tastes as rich and satisfying as it sounds. It’s great for breakfast, with coffee, dessert, or an after school snack. It keeps well for days covered in the refrigerator. The small amount of wheat flour included in the ingredients can be omitted and Pareve certified matzoh flour to be substituted for a family favorite Passover dessert, or rice flour for a gluten free option.

Almond flour is available in many groceries, Middle Eastern and natural food stores. It can be difficult to make your own nut flours without turning them into nut butters. The unbleached flour is added to the walnuts in the processor stage to help prevent this. Store any unused almond flour in the refrigerator or freezer.


2 tablespoons butter for preparing the pan

2 tablespoons sugar for preparing the pan

7 cups of walnut halves

3/4 cup unbleached flour

1 1/2 cups almond flour

1 cup (2 sticks) unsalted butter, softened

3/4 cup brown sugar

3/4 cup heavy cream

1/2 cup plain yogurt

1 whole vanilla bean

1 teaspoon cinnamon

1 tsp Kosher salt

6 eggs, separated and set out to bring to room temperature (about 30 minutes)

1/2 teaspoon lemon juice

1 cup golden raisins


Preheat the oven to 350 degrees. Prepare a 13 x 9 x 2 inch baking dish with butter or spray and sprinkle with the sugar. Using a food processor, pulse the walnuts a few times until coarsely chopped. Remove 2 cups of nuts and set aside. Add the unbleached flour and pulse until the mixture is a slightly gritty consistency similar to cornmeal. Add the almond flour and pulse a few times to mix.

In a large bowl, cream the butter with the brown sugar until smooth. Add the cream, yogurt and egg yellows and mix well. Scrape the seeds from the vanilla bean and add to the mixture. Add the ground walnut and flour mixture, cinnamon and salt and beat until well mixed.

In a medium deep bowl, beat the egg whites with the lemon juice until stiff peaks form. Fold gently into the large bowl mixture until well incorporated. Fold the chopped walnuts and golden raisins into the mix. Bake about 50 to 55 minutes or until the cake tests done. Allow the cake to cool on a wire rack before slicing.

Serving suggestions: This cake is delicious as is, can be iced with a cream cheese frosting, or topped with whipped cream. An easy streusel topping can be made by cutting 3/4 cup brown sugar, 3/4 cup flour, 2 teaspoons cinnamon and 1/2 cup butter (1 stick) until crumbly. Top the cake before baking.