Walnut Cake
I have to thank a couple of people for this recipe: first, the chef Stevie Parle, of Dock Kitchen in London, who published the recipe to inspire this one, and second, the aunt of one of my recipe testers, who made such a standout interpretation that we all marveled over the leftovers the next day in the test kitchen. I just had to try my own version, and here it is, made a touch more celebratory with caramelized walnuts and lashings of whipped cream, both of which can be omitted if you prefer keeping it plain and dairy-free (thereby making it suitable for Passover). The cake is moist and delicious enough as it is. If baking for Passover, you should also be sure to use muscovado sugar (or dark brown sugar) and amaretto that are certified kosher for Passover.
I have to thank a couple of people for this recipe: first, the chef Stevie Parle, of Dock Kitchen in London, who published the recipe to inspire this one, and second, the aunt of one of my recipe testers, who made such a standout interpretation that we all marveled over the leftovers the next day in the test kitchen. I just had to try my own version, and here it is, made a touch more celebratory with caramelized walnuts and lashings of whipped cream, both of which can be omitted if you prefer keeping it plain and dairy-free (thereby making it suitable for Passover). The cake is moist and delicious enough as it is. If baking for Passover, you should also be sure to use muscovado sugar (or dark brown sugar) and amaretto that are certified kosher for Passover.
- sea salt
- 1/8 teaspoon kosher salt
- 4 large eggs yolks and whites separated
- finely grated zest of 1 lemon
- oil or butter for greasing the pan
- 1 packed cup/200 grams dark muscovado sugar
- 12 ounces/350 grams walnut halves (about 3 1/2 cups) blitzed to the consistency of fine bread crumbs in a food processor
- 3 tablespoons amaretto
- 1/3 cup plus 1 tablespoon/80 grams granulated or superfine
- 2 ounces/60 grams walnut halves (1/2 cup)
- 2/3 cup/150 milliliters heavy cream (double cream)
- 1/2 teaspoon granulated or superfine sugar (caster sugar)
- Carbohydrate 25.2720000512729 g
- Cholesterol 0 mg
- Fat 0.162000000328672 g
- Fiber 0 g
- Protein 0.0540000001095574 g
- Saturated Fat 0.0572400001161309 g
- Serving Size 1 1 recipe (56g)
- Sodium 731.032500008765 mg
- Sugar 25.2720000512729 g
- Trans Fat 0.0361800000734035 g
- Calories 176 calories
Step-by-step
- Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Grease an 8-inch/20-centimeter springform pan with oil or butter. Line the bottom of the pan with parchment paper and set aside.
- Place egg yolks and muscovado sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand-held electric mixer). Whip on high speed for about 2 minutes, or until pale and fluffy, scraping down sides of bowl as necessary. Transfer mixture to a large bowl. Add walnuts, lemon zest and salt and mix well to combine.
- Clean and dry the stand mixer bowl and whisk attachment, then add egg whites to bowl. Whip on high speed for 2 minutes, or until stiff peaks form. Using a spatula, fold egg whites into the walnut mixture a third at a time; the mixture will be thick and quite difficult to bring together at first but will gradually loosen, so the final addition of whites lightens the batter considerably.
- Pour batter into pan and bake for 40 minutes, until evenly puffed. This is a moist cake, so a skewer inserted inside should not come out completely dry and clean. Let cake cool for 5 minutes, then release it from the pan. (You may need to run a small knife around the edge.) Carefully flip over cake, remove pan bottom and paper, and flip again to transfer it to a large plate. Brush surface with amaretto and then leave to cool completely.
- While cake is cooling, make the caramelized walnuts: Sprinkle sugar evenly over the bottom of a medium saucepan and place over medium heat. Cook gently for about 6 minutes, swirling pan but resisting the urge to stir, until you get a medium brown syrup, the consistency of maple syrup. Add walnuts and quickly stir them into the syrup until coated. Pour nuts onto a parchment-lined sheet pan, spread in a single layer, and sprinkle with a pinch of salt. Once cool and hardened, roughly chop into 1/2- and 1-inch/1- and 2-centimeter pieces.
- To serve: Add cream and sugar to the bowl of an electric stand mixer fitted with the whisk attachment (or use a large bowl and a hand-held whisk). Whip on high speed for 1 minute, or until firm and fluffy. When cake has cooled, spread cream over surface and then scatter with caramelized walnuts.
A Baker's Journey: From London Kitchens to My Own
Baking has always been more than just a hobby for me; it's a journey. A journey of exploration, of connecting with flavors and textures, and of sharing the joy of creating something delicious with loved ones. This walnut cake, for instance, is a perfect example of that journey. It began with a recipe from the talented Stevie Parle of Dock Kitchen in London – a recipe that sparked inspiration and ignited a creative fire within me.
But this isn't just any walnut cake. It's a story of adaptation and refinement. I took Stevie's foundational recipe and, through a series of kitchen experiments (and a lot of taste testing!), I added my own touches. The addition of caramelized walnuts, for example, adds a delightful textural complexity and a layer of rich, buttery sweetness that elevates the cake to another level. The same goes for the whipped cream topping; a luxurious addition that balances the cake’s earthy nuttiness perfectly.
However, this cake is remarkably adaptable to different preferences and dietary needs. Omit the whipped cream and you have a delightful dairy-free option, making it perfect for those observing Passover or with any dairy sensitivities. The cake's moist texture and intense walnut flavor ensure that even without the cream it is still incredibly satisfying. And if you're baking for Passover, remember to use kosher-for-Passover ingredients such as muscovado sugar and amaretto.
Speaking of adaptations, my aunt’s involvement has profoundly influenced this recipe. One of my recipe testers, whose aunt had already created her version of the cake, showed us her recipe. The incredible success she had with it inspired me to try and create my own version. Her success served as a testament to the cake’s inherent deliciousness, encouraging me to refine this recipe further.
The process of creating this cake is more than just following instructions; it’s an experience of discovery and delight. The initial mixing of egg yolks and muscovado sugar, the careful folding of egg whites – each step brings me closer to the final product. The aroma of warm walnuts and toasted sugar fills the kitchen, creating a comforting and inviting atmosphere that’s hard to resist. The sight of the cake rising beautifully in the oven is pure satisfaction. Finally, the reward of tasting this cake: the sweet and slightly nutty flavor, the wonderful balance of texture, it's all just utterly divine.
This recipe is more than just instructions; it's a story of inspiration, adaptation, and shared joy. The journey from the London kitchen to my own has been incredible, and I'm so happy to share this recipe – a recipe that’s become a symbol of both culinary creation and heartwarming connection – with you.
This walnut cake isn’t just a dessert; it’s a memory in the making. A taste of home, of family gatherings, and of the joy of creating something beautiful and delicious with your own two hands. Every crumb is a testament to the power of sharing, of adaptation and of that undeniable joy that food can bring.
So, try this recipe, let it inspire you, and most importantly, enjoy the journey. Happy baking!
