📝 About This Recipe
This exquisite cake is a celebration of the tree nut, featuring a deep, earthy richness that only toasted walnuts can provide. Inspired by the rustic patisseries of the French countryside, it balances a moist, tight crumb with a delicate hint of aromatic honey and warm cinnamon. It is a sophisticated, less-sweet dessert that allows the natural oils and textures of the walnut to truly shine as the star ingredient.
🥗 Ingredients
The Nut Base
- 2 cups Raw Walnut Halves (high quality, fresh)
- 1/2 cup All-purpose Flour (sifted)
Wet Ingredients
- 1 cup Unsalted Butter (softened to room temperature)
- 3/4 cup Granulated Sugar
- 2 tablespoons Wildflower Honey (for floral depth)
- 4 Large Eggs (at room temperature)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
Dry Aromatics
- 1.5 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon (Ceylon cinnamon preferred)
- 1/2 teaspoon Sea Salt (fine grain)
For the Glaze & Garnish
- 1/2 cup Powdered Sugar (sifted)
- 1-2 tablespoons Whole Milk
- 1/4 cup Walnut Halves (lightly toasted for decoration)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the 2 cups of raw walnuts on a baking sheet and toast for 8-10 minutes until fragrant and slightly darkened. Let them cool completely.
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2
Grease a 9-inch springform pan with butter and line the bottom with parchment paper. Lightly dust the sides with flour, tapping out any excess.
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3
In a food processor, pulse the cooled toasted walnuts with the 1/2 cup of flour until they reach the consistency of coarse sand. Be careful not to over-process into nut butter.
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4
In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 3-5 minutes until light and fluffy.
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5
Add the honey and vanilla bean paste to the butter mixture and beat for another 30 seconds to incorporate.
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6
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure a homogenous mixture.
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7
In a separate small bowl, whisk together the baking powder, cinnamon, and sea salt.
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8
Turn the mixer to low speed and gradually add the walnut-flour mixture and the dry aromatics. Mix only until just combined; over-mixing will make the cake tough.
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9
Pour the batter into the prepared springform pan and smooth the top with a spatula.
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10
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
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11
Allow the cake to cool in the pan for 15 minutes before releasing the springform sides. Transfer to a wire rack to cool completely.
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12
For the glaze, whisk powdered sugar and milk together in a small bowl until smooth. Drizzle over the cooled cake and top with the remaining toasted walnut halves.
💡 Chef's Tips
Always toast your walnuts before using; it releases the essential oils and removes any bitterness. Ensure your eggs and butter are truly at room temperature to prevent the batter from curdling. If the top of the cake browns too quickly, tent it loosely with aluminum foil after 30 minutes of baking. For a gluten-free version, replace the 1/2 cup of all-purpose flour with a 1:1 gluten-free baking blend. Store the cake in an airtight container at room temperature for up to 3 days; the flavor actually deepens on day two.
🍽️ Serving Suggestions
Serve a thick slice alongside a glass of chilled Tawny Port or a sweet Sherry. Pair with a dollop of unsweetened crème fraîche to balance the richness of the nuts. A cup of strong, dark roast espresso cuts through the honey notes beautifully. Serve warm with a side of poached pears for an elegant plated dessert. Lightly dust with extra cinnamon just before serving for an enhanced aroma.