Cinnamon walnut layer cake
Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10-20 minutes
Number of servings: 12 servings
Brief history
This cinnamon walnut cake has a charm all its own, being a recipe that has been handed down from generation to generation, bringing a hint of nostalgia and comfort in every bite. Its distinct layers, with an enticing cinnamon scent and soft texture, have the power to turn any meal into a feast. This recipe is ideal for special occasions, but also for those times when you want to treat yourself to a special dessert. Now, let's get to work and discover together how to prepare this delicacy!
Ingredients
- 4 large (or 5 small) eggs
- 400 g sugar
- 460 ml liquid milk
- 230 ml oil (preferably sunflower oil)
- 70 g ground cinnamon
- 250 g flour
- 250 g apricot jam (you can also use other jams, such as plum or raspberry for a different taste)
- 100 g chopped walnuts
- 3 teaspoons baking powder
- 2 tsp vanilla essence
- 1 pinch of salt
- 1/2 tablespoon oil for greasing the tray
- baking paper
Step by step
1. Prepare the ingredients: Start by separating the egg whites from the yolks. Make sure the bowls are clean and dry, otherwise the whites won't whip well. It is important that all ingredients are at room temperature for best results.
2. Beating the egg whites: Use an electric mixer to beat the egg whites with 400g of sugar until you have a stiff foam with no sugar crystals. This step is essential to ensure an airy texture to your cake.
3. Adding the egg yolks: One at a time, add the egg yolks, salt and vanilla essence to the beaten egg white mixture. Continue mixing until smooth.
4. Incorporating the wet ingredients: Gradually add the oil and milk, stirring gently with a spatula or mixer on low speed to keep the air in the mixture.
5. Adding the dry ingredients: Si sift the flour, baking powder and cinnamon into the mixture and fold them in carefully. You'll get a more fluid, pancake-like batter. This is an important detail for thin, delicate layers.
6. Prepare the tray: Choose a tray with removable sides (preferably 30x20 cm) and grease it with oil, then line it with baking paper. This will prevent the cake from sticking.
7. Baking the first layer: Preheat the oven to 180 degrees Celsius. Pour 2 ladlefuls of the mixture into the pan and spread evenly. Bake for 5-6 minutes, until the edges turn golden brown.
8. Alternating layers: Once the first layer is baked, remove the pan from the oven and sprinkle an even layer of cinnamon. Next, pour in a ladle of batter, bake again for 1.5-2 minutes, repeating this process for each layer. Between layers, remember to always add cinnamon.
9. Finishing the cake: Continue adding layers until you have finished the mixture. The number of layers can vary, but normally you should get between 10 and 14 layers. Finally, let the cake cool for 10 minutes in the pan.
10. Loosening the cake: Use a thin knife blade to loosen the edges of the cake. Carefully, open the removable-sided pan and invert the cake onto a plate. The top will become the bottom, giving it an attractive look.
11. Decorating: Brush the cake with apricot jam, both top and sides. Sprinkle with chopped walnuts and a few walnut halves for a rustic and delicious look.
12. Serving: Allow the cake to cool completely before cutting. Each slice will reveal delicate, flavorful layers, and the tart-sweet taste of the apricot jam will blend perfectly with the cinnamon and walnuts.
Practical tips
- If you don't have apricot jam, you can use any other favorite jam, and for a touch of freshness, add a little lemon juice to the jam.
- The cake keeps well in the fridge, covered, for several days, but is best eaten fresh.
Frequently asked questions
1. Can I use other types of flour? You can experiment with whole wheat flour or a gluten-free flour combination, but keep in mind that textures and tastes may vary.
2. What other ingredients can I add: You can add apple or pear pieces for extra moisture and flavor.
3. How can I serve the cake: This cake pairs perfectly with a scoop of vanilla ice cream or a cup of flavored tea.
Nutritional benefits
This cookie contains protein from eggs and healthy fats from nuts, and cinnamon is known for its antioxidant properties. Apricot jam also adds important vitamins and minerals.
Estimated calories: About 250 calories per serving (depending on serving size and exact ingredients used).
Possible variations
If you're looking for alternatives, you can try adding a teaspoon of cocoa to the batter for a browned cake, or substitute almonds for the walnuts for a different flavor.
Conclusion
This cinnamon walnut layer cake is not only a delicious recipe, but also a rewarding cooking experience. Whether you make it for a special occasion or simply to treat yourself, it's sure to become a favorite among family and friends. So feel free to try this recipe and enjoy every bite! Enjoy!
Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10-20 minutes
Number of servings: 12 servings
Brief history
This cinnamon walnut cake has a charm all its own, being a recipe that has been handed down from generation to generation, bringing a hint of nostalgia and comfort in every bite. Its distinct layers, with an enticing cinnamon scent and soft texture, have the power to turn any meal into a feast. This recipe is ideal for special occasions, but also for those times when you want to treat yourself to a special dessert. Now, let's get to work and discover together how to prepare this delicacy!
Ingredients
- 4 large (or 5 small) eggs
- 400 g sugar
- 460 ml liquid milk
- 230 ml oil (preferably sunflower oil)
- 70 g ground cinnamon
- 250 g flour
- 250 g apricot jam (you can also use other jams, such as plum or raspberry for a different taste)
- 100 g chopped walnuts
- 3 teaspoons baking powder
- 2 tsp vanilla essence
- 1 pinch of salt
- 1/2 tablespoon oil for greasing the tray
- baking paper
Step by step
1. Prepare the ingredients: Start by separating the egg whites from the yolks. Make sure the bowls are clean and dry, otherwise the whites won't whip well. It is important that all ingredients are at room temperature for best results.
2. Beating the egg whites: Use an electric mixer to beat the egg whites with 400g of sugar until you have a stiff foam with no sugar crystals. This step is essential to ensure an airy texture to your cake.
3. Adding the egg yolks: One at a time, add the egg yolks, salt and vanilla essence to the beaten egg white mixture. Continue mixing until smooth.
4. Incorporating the wet ingredients: Gradually add the oil and milk, stirring gently with a spatula or mixer on low speed to keep the air in the mixture.
5. Adding the dry ingredients: Si sift the flour, baking powder and cinnamon into the mixture and fold them in carefully. You'll get a more fluid, pancake-like batter. This is an important detail for thin, delicate layers.
6. Prepare the tray: Choose a tray with removable sides (preferably 30x20 cm) and grease it with oil, then line it with baking paper. This will prevent the cake from sticking.
7. Baking the first layer: Preheat the oven to 180 degrees Celsius. Pour 2 ladlefuls of the mixture into the pan and spread evenly. Bake for 5-6 minutes, until the edges turn golden brown.
8. Alternating layers: Once the first layer is baked, remove the pan from the oven and sprinkle an even layer of cinnamon. Next, pour in a ladle of batter, bake again for 1.5-2 minutes, repeating this process for each layer. Between layers, remember to always add cinnamon.
9. Finishing the cake: Continue adding layers until you have finished the mixture. The number of layers can vary, but normally you should get between 10 and 14 layers. Finally, let the cake cool for 10 minutes in the pan.
10. Loosening the cake: Use a thin knife blade to loosen the edges of the cake. Carefully, open the removable-sided pan and invert the cake onto a plate. The top will become the bottom, giving it an attractive look.
11. Decorating: Brush the cake with apricot jam, both top and sides. Sprinkle with chopped walnuts and a few walnut halves for a rustic and delicious look.
12. Serving: Allow the cake to cool completely before cutting. Each slice will reveal delicate, flavorful layers, and the tart-sweet taste of the apricot jam will blend perfectly with the cinnamon and walnuts.
Practical tips
- If you don't have apricot jam, you can use any other favorite jam, and for a touch of freshness, add a little lemon juice to the jam.
- The cake keeps well in the fridge, covered, for several days, but is best eaten fresh.
Frequently asked questions
1. Can I use other types of flour? You can experiment with whole wheat flour or a gluten-free flour combination, but keep in mind that textures and tastes may vary.
2. What other ingredients can I add: You can add apple or pear pieces for extra moisture and flavor.
3. How can I serve the cake: This cake pairs perfectly with a scoop of vanilla ice cream or a cup of flavored tea.
Nutritional benefits
This cookie contains protein from eggs and healthy fats from nuts, and cinnamon is known for its antioxidant properties. Apricot jam also adds important vitamins and minerals.
Estimated calories: About 250 calories per serving (depending on serving size and exact ingredients used).
Possible variations
If you're looking for alternatives, you can try adding a teaspoon of cocoa to the batter for a browned cake, or substitute almonds for the walnuts for a different flavor.
Conclusion
This cinnamon walnut layer cake is not only a delicious recipe, but also a rewarding cooking experience. Whether you make it for a special occasion or simply to treat yourself, it's sure to become a favorite among family and friends. So feel free to try this recipe and enjoy every bite! Enjoy!