Fluffy Walnut Cake
I made this recipe based on a version I've tested several times, each time with minor adjustments based on what I had at home. The last time, I used smaller store-bought eggs, which don't provide quite the same color as farm-fresh ones, but they don't significantly change the texture. This is the kind of quick cake that doesn't require complicated ingredients and can be easily adapted based on what you find in your pantry. It's fluffy, filled with large chunks of walnuts, and stays delicious even the next day.
Quick Info
Total Time: about 60 minutes
Preparation Time: 15 minutes
Baking Time: 40-45 minutes
Servings: 8 thick slices
Difficulty: easy
Recipe Type: homemade cake, quick dessert
Ingredients
5 small eggs
160 g sugar
110 g flour
1 teaspoon baking powder with saffron (or plain if you don't have it)
6 tablespoons oil
3 tablespoons lemon juice
1 tablespoon cocoa powder
150 g walnuts (broken into larger pieces for texture)
Instructions
1. Prepare the cake pan – I use a classic one lined with parchment paper.
2. Separate the egg whites from the yolks. Place the egg whites in a large bowl, add a small pinch of salt, and beat them with a mixer until stiff.
3. Once the egg whites are firm, gradually incorporate the sugar, mixing until it dissolves and you achieve a glossy meringue.
4. In another bowl, beat the yolks with the oil, adding the oil in a thin stream, just like you would for mayonnaise. The result should be creamy.
5. Sifting the flour is important for the cake's texture. Add the sifted flour over the egg whites, along with the baking powder dissolved in the three tablespoons of lemon juice. Gently fold with a spatula from the bottom up to maintain volume.
6. Finally, incorporate the yolk and oil mixture using broad movements until everything is homogeneous.
7. Pour half of the batter into the prepared pan. In the remaining half, add a tablespoon of cocoa powder and mix until well combined.
8. Pour the cocoa mixture over the plain batter directly in the pan. Don't worry about patterns – just pour and that's it.
9. Sprinkle the larger broken walnut pieces on top. You can leave them visible, as they look nice in the end.
10. Place the pan in the preheated oven at 180°C (350°F). Bake the cake for about 40-45 minutes, until it passes the toothpick test. Insert a toothpick into the cake; if it comes out clean, it's done.
11. Remove the cake from the oven and let it cool in the pan for a few minutes, then transfer it to a wire rack or paper to cool completely.
12. Once cool, slice it. You can dust it with a little sugar, but it's not necessary.
Why I Make This Recipe Often
This is the kind of cake that turns out almost every time. Simple ingredients, straightforward steps, and it pairs well with any breakfast or alongside coffee. The texture is airy, and the walnuts remain crunchy even after a day. If you're not in the mood for complicated recipes, this is one of the easiest.
Tips and Variations
Tips
Do not overbeat the batter after adding the flour, just enough to combine.
Use room temperature eggs for better volume.
Let the cake cool before slicing; otherwise, it may crumble.
Substitutions
If you don't have saffron baking powder, you can use plain baking powder.
Walnuts can be substituted with hazelnuts or almonds, but the flavor will be different.
Sunflower oil can be replaced with any neutral oil.
Variations
You can add grated lemon zest for flavor.
If you want a more intense cake, use two tablespoons of cocoa instead of one.
You can add raisins or chocolate chunks to the batter, but that's not traditional.
Serving Ideas
It goes well with coffee or tea.
Tasty on its own, but also nice dusted with sugar.
Can be served with a spoonful of yogurt or sour cream if you want something creamier.
Frequently Asked Questions
Can I use only large eggs?
Yes, but ideally, you should slightly adjust the amount of flour (maybe 120-130 g instead of 110 g) if you find the batter too runny.
Can I make it without parchment paper?
Yes, grease the pan with oil and dust it with flour or breadcrumbs. Parchment paper remains the simplest option for removing the cake.
What should I do if it browns too quickly on top?
Cover the pan with a piece of parchment paper or aluminum foil after 30 minutes if you see it burning.
Is it necessary to use saffron baking powder?
No, plain baking powder works too. The saffron only gives a slightly yellower hue, but it doesn't change the recipe.
Will the cake be moist or dry?
It comes out fluffy, not dry, but also not with a wet center like a brownie. If you leave it in the oven too long, it becomes denser.
Nutritional Values
Estimate for one slice (out of 8): 285 kcal
Fat: 17 g
Carbohydrates: 28 g
Protein: 6 g
Values are approximate and depend on the eggs, type of nuts, and how much sugar you actually use.
Storage and Reheating
It keeps well for 2-3 days in a sealed container or covered with foil at room temperature. I don't recommend the fridge, as it can dry out. There's no need to reheat it – it's better at room temperature. If you really want to, 10 seconds in the microwave is enough, but it will change its texture.
I made this recipe based on a version I've tested several times, each time with minor adjustments based on what I had at home. The last time, I used smaller store-bought eggs, which don't provide quite the same color as farm-fresh ones, but they don't significantly change the texture. This is the kind of quick cake that doesn't require complicated ingredients and can be easily adapted based on what you find in your pantry. It's fluffy, filled with large chunks of walnuts, and stays delicious even the next day.
Quick Info
Total Time: about 60 minutes
Preparation Time: 15 minutes
Baking Time: 40-45 minutes
Servings: 8 thick slices
Difficulty: easy
Recipe Type: homemade cake, quick dessert
Ingredients
5 small eggs
160 g sugar
110 g flour
1 teaspoon baking powder with saffron (or plain if you don't have it)
6 tablespoons oil
3 tablespoons lemon juice
1 tablespoon cocoa powder
150 g walnuts (broken into larger pieces for texture)
Instructions
1. Prepare the cake pan – I use a classic one lined with parchment paper.
2. Separate the egg whites from the yolks. Place the egg whites in a large bowl, add a small pinch of salt, and beat them with a mixer until stiff.
3. Once the egg whites are firm, gradually incorporate the sugar, mixing until it dissolves and you achieve a glossy meringue.
4. In another bowl, beat the yolks with the oil, adding the oil in a thin stream, just like you would for mayonnaise. The result should be creamy.
5. Sifting the flour is important for the cake's texture. Add the sifted flour over the egg whites, along with the baking powder dissolved in the three tablespoons of lemon juice. Gently fold with a spatula from the bottom up to maintain volume.
6. Finally, incorporate the yolk and oil mixture using broad movements until everything is homogeneous.
7. Pour half of the batter into the prepared pan. In the remaining half, add a tablespoon of cocoa powder and mix until well combined.
8. Pour the cocoa mixture over the plain batter directly in the pan. Don't worry about patterns – just pour and that's it.
9. Sprinkle the larger broken walnut pieces on top. You can leave them visible, as they look nice in the end.
10. Place the pan in the preheated oven at 180°C (350°F). Bake the cake for about 40-45 minutes, until it passes the toothpick test. Insert a toothpick into the cake; if it comes out clean, it's done.
11. Remove the cake from the oven and let it cool in the pan for a few minutes, then transfer it to a wire rack or paper to cool completely.
12. Once cool, slice it. You can dust it with a little sugar, but it's not necessary.
Why I Make This Recipe Often
This is the kind of cake that turns out almost every time. Simple ingredients, straightforward steps, and it pairs well with any breakfast or alongside coffee. The texture is airy, and the walnuts remain crunchy even after a day. If you're not in the mood for complicated recipes, this is one of the easiest.
Tips and Variations
Tips
Do not overbeat the batter after adding the flour, just enough to combine.
Use room temperature eggs for better volume.
Let the cake cool before slicing; otherwise, it may crumble.
Substitutions
If you don't have saffron baking powder, you can use plain baking powder.
Walnuts can be substituted with hazelnuts or almonds, but the flavor will be different.
Sunflower oil can be replaced with any neutral oil.
Variations
You can add grated lemon zest for flavor.
If you want a more intense cake, use two tablespoons of cocoa instead of one.
You can add raisins or chocolate chunks to the batter, but that's not traditional.
Serving Ideas
It goes well with coffee or tea.
Tasty on its own, but also nice dusted with sugar.
Can be served with a spoonful of yogurt or sour cream if you want something creamier.
Frequently Asked Questions
Can I use only large eggs?
Yes, but ideally, you should slightly adjust the amount of flour (maybe 120-130 g instead of 110 g) if you find the batter too runny.
Can I make it without parchment paper?
Yes, grease the pan with oil and dust it with flour or breadcrumbs. Parchment paper remains the simplest option for removing the cake.
What should I do if it browns too quickly on top?
Cover the pan with a piece of parchment paper or aluminum foil after 30 minutes if you see it burning.
Is it necessary to use saffron baking powder?
No, plain baking powder works too. The saffron only gives a slightly yellower hue, but it doesn't change the recipe.
Will the cake be moist or dry?
It comes out fluffy, not dry, but also not with a wet center like a brownie. If you leave it in the oven too long, it becomes denser.
Nutritional Values
Estimate for one slice (out of 8): 285 kcal
Fat: 17 g
Carbohydrates: 28 g
Protein: 6 g
Values are approximate and depend on the eggs, type of nuts, and how much sugar you actually use.
Storage and Reheating
It keeps well for 2-3 days in a sealed container or covered with foil at room temperature. I don't recommend the fridge, as it can dry out. There's no need to reheat it – it's better at room temperature. If you really want to, 10 seconds in the microwave is enough, but it will change its texture.