Walnut Butter Cake


Walnut Butter Cake
This cake is very popular in Romania. It has a very nice texture and the combination of creamy chocolaty icing with the baked walnuts gives it a special twist.
Prepared and Photographed by:
Cuisine: Recipe Source: Translated and adapted from e-retete
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • For the cake layer base:
  • 1 cup of butter, room temperature
  • 1 cup of granulated sugar
  • 1 cup of ground walnuts
  • 1 cup of flour, sifter
  • 1 teaspoon of baking powder
  • 6 eggs
  • For the icing:
  • 1 cup of butter, room temperature
  • 1 cup of confectioner sugar
  • 1 tablespoon of instant coffee dissolved in a tablespoon of rum essence
  • 1 tablespoon of cocoa
  • 1½ cup of whole walnuts
  1. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1-2 minutes)
  2. Add the sugar and beat until it is light and fluffy (about 2-3 minutes). Beat until smooth and creamy
  3. Add the egg yolks, one by one, mixing well after each addition
  4. In a separate bowl combine the sifted flour and the baking powder
  5. Using a low speed of your mixer, progressively add the flour mixture to the butter mixture
  6. Add the ground walnuts, incorporate into the mixture, mix well
  7. In a separate bowl beat the egg whites with a pinch of salt until stiff. Salt acts as stabilizer and will help the egg whites hold their shape when whipped
  8. Progressively incorporate the whipped egg whites into the butter flour base, making sure that the mixture remains fluffy
  9. Put about half a tablespoon of butter on a clean paper towel. Rub the butter all over the baking pan. Powder with flour and shake the excess flour off. This process will allow the cake to easily come off the baking pan when ready. Place the mixture into a baking pan
  10. Bake at 350 F (180C) for 30-35 minutes. Test it with a toothpick to make sure is ready.
  11. Take it out of the oven, allow to completely cool.
  12. Meanwhile put the walnuts in a nonstick pan on low heat and cook for about 10 minutes, stirring continually. When cooked, put it on a clean kitchen towel, fold it over the nuts and using a kitchen hammer crack the walnuts in smaller pieces.
  13. In mixer bowl place the ingredients for icing (except the whole walnuts). Mix until creamy and fluffy.
  14. Put the icing on the cake layer base, level with the back of a spoon. Put the cracked walnut on top.
  15. Refrigerate for a couple of hours before slicing and serving.
Make sure to have the butter and egg yolks at room temperature

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