I have made this fluffy cake with walnuts a few times, usually when I have extra eggs and a craving for something simple. It's the kind of recipe where you don't have many headaches, just a bit of attention to mixing and the oven temperature. It happened to me that the cocoa layer sank to the bottom, but the result was good anyway. A classic loaf pan is more suitable than a bundt pan if you want the layers to be more defined.
Quick Info
Total Time: 50-60 minutes
Preparation Time: 15-20 minutes
Baking Time: 30-35 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe Type: loaf cake, simple walnut dessert
Ingredients
5 eggs
1 cup sugar
1 cup flour
6 tablespoons oil
3 tablespoons lemon juice
Zest of one lemon
1 tablespoon cocoa
1 packet baking powder
2 packets vanilla sugar
150 g walnuts
A pinch of salt
Preparation Method
1. Start with the eggs: separate the egg whites from the yolks, being careful not to get any yolk in the whites, otherwise, they won't whip properly.
2. Beat the egg whites with the salt. I use a mixer and let them go until they become stiff peaks.
3. Gradually add the sugar and vanilla sugar, mixing until you get a glossy meringue, with no sugar granules when touched.
4. Mix the yolks with the oil, pouring it in little by little. It just needs to homogenize and thicken slightly.
5. In a separate bowl, mix the flour with the baking powder. They don't need to be sifted, just mixed well.
6. To the beaten egg whites, add the flour with the baking powder and lemon juice. Gently fold with a spatula, using an up-and-down motion, so as not to lose the air in the meringue.
7. Add the yolks mixed with oil, plus the lemon zest. Incorporate everything gently, without overmixing, to keep the mixture airy.
8. Line a loaf pan with parchment paper. I use a classic loaf pan, which is narrower, and I believe it helps keep the layers.
9. Pour half of the mixture into the pan and level it.
10. In the other half of the mixture, add the cocoa and mix well until there are no lumps.
11. Pour the cocoa part over the plain layer in the pan and level it gently.
12. Sprinkle the coarsely chopped walnuts over the mixture.
13. Place the pan in the preheated oven at 180°C for 30-35 minutes. The cake is done when a toothpick comes out clean, with no traces of batter.
14. Remove the cake from the pan and let it cool. Cut only after it has completely cooled.
Why I make the recipe often
It's one of the easiest cakes when I need a quick dessert, especially if I have walnuts at home. It doesn't require special ingredients and turns out fluffy every time. It keeps well and slices beautifully once cooled.
Tips and Variations
Tips
- The flour should be mixed gently with the meringue, otherwise, the cake will be dense.
- The layers tend to mix during baking, especially if the pan is too wide or the mixture is too liquid. A narrower pan helps maintain the appearance.
- Walnuts can also be placed inside, not just on top, but in this recipe, they were sprinkled on top.
Substitutions
- You can use hazelnuts or almonds instead of walnuts, but the texture and flavor will be different.
- Vanilla sugar can be replaced with vanilla extract, but the flavor will be more subtle.
Variations
- If you want, you can also add raisins or orange zest.
- You can omit the cocoa layer and make the cake plain, without a pattern.
Serving Ideas
- It goes well sliced simply, with coffee or tea.
- It can be dusted with powdered sugar after it has cooled.
Frequently Asked Questions
What type of pan did you use?
A classic loaf pan, narrower, about 10x30 cm. If you use a wider one, the layers won't come out as clear.
Can I use just one type of sugar?
You can use only granulated sugar, without vanilla sugar, but the flavor won't be as pronounced.
How do I know if the cake is baked?
The toothpick should come out clean from the center of the cake. Don't open the oven too early, or it will sink in the middle.
Why did the cocoa layer sink to the bottom?
It happens if the mixture is too liquid or if it wasn't mixed correctly. It doesn't affect the taste, just the appearance.
Can I put the walnuts inside too?
In this recipe, the walnuts are placed only on top, but you can add them inside the mixture if you want.
Nutritional Values
Estimate for one slice (out of 10): approximately 230 kcal, 6g protein, 12g fat, 26g carbohydrates. Values are indicative and may vary depending on the size of the eggs and the amount of walnuts used.
Storage and Reheating
The cake keeps at room temperature, in a covered container or wrapped in plastic wrap, for up to 3 days. I do not recommend reheating; it is consumed cold or at room temperature. If you want to keep it longer, you can put it in the fridge, but it loses some of its texture.
Quick Info
Total Time: 50-60 minutes
Preparation Time: 15-20 minutes
Baking Time: 30-35 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe Type: loaf cake, simple walnut dessert
Ingredients
5 eggs
1 cup sugar
1 cup flour
6 tablespoons oil
3 tablespoons lemon juice
Zest of one lemon
1 tablespoon cocoa
1 packet baking powder
2 packets vanilla sugar
150 g walnuts
A pinch of salt
Preparation Method
1. Start with the eggs: separate the egg whites from the yolks, being careful not to get any yolk in the whites, otherwise, they won't whip properly.
2. Beat the egg whites with the salt. I use a mixer and let them go until they become stiff peaks.
3. Gradually add the sugar and vanilla sugar, mixing until you get a glossy meringue, with no sugar granules when touched.
4. Mix the yolks with the oil, pouring it in little by little. It just needs to homogenize and thicken slightly.
5. In a separate bowl, mix the flour with the baking powder. They don't need to be sifted, just mixed well.
6. To the beaten egg whites, add the flour with the baking powder and lemon juice. Gently fold with a spatula, using an up-and-down motion, so as not to lose the air in the meringue.
7. Add the yolks mixed with oil, plus the lemon zest. Incorporate everything gently, without overmixing, to keep the mixture airy.
8. Line a loaf pan with parchment paper. I use a classic loaf pan, which is narrower, and I believe it helps keep the layers.
9. Pour half of the mixture into the pan and level it.
10. In the other half of the mixture, add the cocoa and mix well until there are no lumps.
11. Pour the cocoa part over the plain layer in the pan and level it gently.
12. Sprinkle the coarsely chopped walnuts over the mixture.
13. Place the pan in the preheated oven at 180°C for 30-35 minutes. The cake is done when a toothpick comes out clean, with no traces of batter.
14. Remove the cake from the pan and let it cool. Cut only after it has completely cooled.
Why I make the recipe often
It's one of the easiest cakes when I need a quick dessert, especially if I have walnuts at home. It doesn't require special ingredients and turns out fluffy every time. It keeps well and slices beautifully once cooled.
Tips and Variations
Tips
- The flour should be mixed gently with the meringue, otherwise, the cake will be dense.
- The layers tend to mix during baking, especially if the pan is too wide or the mixture is too liquid. A narrower pan helps maintain the appearance.
- Walnuts can also be placed inside, not just on top, but in this recipe, they were sprinkled on top.
Substitutions
- You can use hazelnuts or almonds instead of walnuts, but the texture and flavor will be different.
- Vanilla sugar can be replaced with vanilla extract, but the flavor will be more subtle.
Variations
- If you want, you can also add raisins or orange zest.
- You can omit the cocoa layer and make the cake plain, without a pattern.
Serving Ideas
- It goes well sliced simply, with coffee or tea.
- It can be dusted with powdered sugar after it has cooled.
Frequently Asked Questions
What type of pan did you use?
A classic loaf pan, narrower, about 10x30 cm. If you use a wider one, the layers won't come out as clear.
Can I use just one type of sugar?
You can use only granulated sugar, without vanilla sugar, but the flavor won't be as pronounced.
How do I know if the cake is baked?
The toothpick should come out clean from the center of the cake. Don't open the oven too early, or it will sink in the middle.
Why did the cocoa layer sink to the bottom?
It happens if the mixture is too liquid or if it wasn't mixed correctly. It doesn't affect the taste, just the appearance.
Can I put the walnuts inside too?
In this recipe, the walnuts are placed only on top, but you can add them inside the mixture if you want.
Nutritional Values
Estimate for one slice (out of 10): approximately 230 kcal, 6g protein, 12g fat, 26g carbohydrates. Values are indicative and may vary depending on the size of the eggs and the amount of walnuts used.
Storage and Reheating
The cake keeps at room temperature, in a covered container or wrapped in plastic wrap, for up to 3 days. I do not recommend reheating; it is consumed cold or at room temperature. If you want to keep it longer, you can put it in the fridge, but it loses some of its texture.