I had a classic experience with this cake for the first time: I wanted to impress some friends, so I decided to make it, telling myself it couldn't be that complicated. After all, there are just a few ingredients, no fussing with eggs, mixers, or anything fancy. What do you know, instead of coming out fluffy, it turned into a strange thing that looked like mud with nuts, and nobody could eat it, but it still got finished – I guess I should be grateful for having good friends who sacrificed themselves. In the meantime, I’ve tried it about ten times, either out of laziness or necessity, and I’ve come up with some versions I’m not ashamed of anymore. Now I make it almost on autopilot, and I don’t stress if I don’t have all the ingredients measured perfectly.
From experience: it takes about 10 minutes to mix everything and pop it in the oven, and baking takes around 25-30 minutes, depending on each person's oven. So, with cooling time, you’re looking at a little over an hour to have a cake ready. From what I put together, it yields a tray about 25x35 cm, so around 16 generous pieces, maybe 20 if you cut them smaller (I never have the patience to make them all equal). There’s nothing complicated about it; anyone can succeed if they follow the steps.
I make it quite often, honestly, because I don’t need a special occasion. It’s the kind of cake I can throw in the oven when I crave something sweet, but I don’t feel like going to the store or washing tons of dishes. Plus, it pairs well with anything – if you have guests, you can take it to work, or if you’re craving it at night… it goes well with tea, coffee, or even alongside a glass of wine if you don’t have cookies. And especially if you’re fasting or have vegan friends, this is the cake I always stop at.
Let me tell you what I usually put in:
14 tablespoons of sugar – I add it for flavor; otherwise, the cake is too “proper.” You can reduce it if you don’t want it too sweet.
12 tablespoons of oil (I use sunflower oil because it has no taste, but canola or light olive oil works too if you don’t have anything else; its role is to keep the cake moist and add a bit of tenderness).
12 tablespoons of soda (meaning sparkling mineral water, not still water, and no sweet juices! The soda makes the batter airy).
16 tablespoons of flour (plain, white; it’s the base that holds everything together; if you add too much, it will turn out like a rock).
1 packet of baking powder (10 g, to make it rise nicely; don’t try to use baking soda, it will taste soapy if not properly neutralized).
1 cup of ground walnuts (about 100 g; honestly, I don’t weigh it, I just fill a standard cup; it adds flavor and texture – without walnuts, it’s not as charming).
Here’s how I do it:
1. In a larger bowl, I pour the soda over the sugar. I mix well with a wooden spoon or whisk, just enough to dissolve a bit of the sugar (it doesn’t have to dissolve completely, that’s fine).
2. I add the oil and mix again. Make sure the bowl isn’t too small, or you’ll end up with a mess (I’ve been there!).
3. Then I add the ground walnuts. Sometimes I also use coarsely chopped walnuts to get some crunchy bits. If you’re in the mood, toast them a bit in a pan first; it makes a huge difference in flavor.
4. Separately, in a smaller bowl, I mix the flour with the baking powder, then gradually add it to the liquid mixture, stirring gently. I don’t add it all at once to avoid lumps.
5. In the end, I check the consistency. If it seems too thick (meaning it almost stands on the spoon like a pound cake), I add another 1-2 tablespoons of soda. It should flow slowly, not like soup, but it shouldn’t be too runny either.
6. I grease the tray with oil and dust it with flour to prevent sticking (I’ve also tried parchment paper – that works too, especially if you’re annoyed with cleaning afterward).
7. I pour the batter into the tray, leveling it with a spatula or the back of a spoon. I pop it straight into the preheated oven at 180°C. For me, it’s ready after 25 minutes, but sometimes I leave it for another 5 minutes if it seems wet in the middle. I test it with a toothpick: if it comes out clean, it’s good; if not, I wait a little longer.
8. I take it out and let it cool in the tray. If I’m in a hurry, I transfer it to a rack so it doesn’t get soggy on the bottom. When it’s cool, I dust it with powdered sugar (I also sprinkle a bit of cinnamon on top for extra flavor).
9. I cut it into squares – usually, I mess up the first corner to taste it and see if it turned out well. The rest I arrange nicely, although there’s always a weird piece left over.
Tips, variations, serving ideas
Useful tips
Don’t try to replace the soda with still water; it won’t turn out the same, and the cake will be dense. If you only have mineral water, that works too.
If you grind the walnuts too finely, the cake will become a bit gummy. It’s better to keep it a little “bumpy.”
If you have a temperamental gas oven, move the cake to the top rack towards the end or cover it with parchment paper to prevent burning on the bottom.
Flour should be added gradually – if you add it all at once, you won’t be able to mix it well, and it will have lumps.
When spreading the batter, don’t be too rough, as you don’t want to lose the “bubbles” from the soda.
Substitutions and adaptations
If you have a gluten intolerance, you can use gluten-free flour – a universal mix works fine, but be careful as it sometimes requires more liquid (check the texture).
You can swap the sugar for coconut sugar or a sweetener if you want it to be more diet-friendly, but don’t expect it to have the same consistency (it can sometimes turn out drier).
Instead of walnuts, you can use ground almonds, hazelnuts, or even seeds (sunflower seeds if you want the “cheap” option).
If you’re not fasting, you can add a bit of rum or vanilla extract, or throw in some raisins (I’m not a fan, but some can’t imagine it without).
Variations
You can sprinkle some coarsely chopped walnuts on top before baking to make the top even crunchier.
If it’s the season, mix in some orange or lemon zest into the batter (great flavor).
A pinch of cinnamon or ground cloves works wonderfully in the fall.
If needed, I’ve also added a tablespoon of cocoa powder to the batter for a more “chocolatey” base.
If you want a different flavor, try adding grated pumpkin (well-drained of water), but no more than 1/2 cup.
Serving ideas
It’s great warm, with a bit of plum or apricot jam on top.
Cold, it pairs wonderfully with a strong coffee or black tea.
For those feeling fancy, add a scoop of vegan ice cream on the side, or if you’re not fasting, some whipped cream.
If you have leftovers, you can transform them into “fasting tiramisu” with coffee syrup and a bit of coconut cream.
Frequently asked questions
1. I don’t have soda or mineral water; can I use still water?
You can, but the cake will be denser and not as airy. My advice is to at least go to the store and buy a small bottle of mineral water; it makes a difference in texture.
2. Why does my cake sink after I take it out of the oven?
You might have added too much liquid or it wasn’t baked enough in the middle. Always do the toothpick test. If there’s batter on it, leave the cake in the oven for a few more minutes. Another reason could be old baking powder or not enough of it.
3. Can it be made without walnuts?
Yes, but it will lack flavor. You can compensate with sunflower seeds, almonds, or even a bit of coconut flakes, but the texture won’t be as tasty.
4. Can I reduce the sugar?
Yes, you can go down to 10 tablespoons without any problems, but if you cut it down too much, the cake will taste a bit “too proper.” If you want to make it diet-friendly, use a sweetener that can withstand baking.
5. What do I do if the batter seems too liquid?
Add 1-2 tablespoons of flour, mix slowly, and see how it looks. The right consistency should flow “thick,” not like pancake batter, but not like playdough either.
6. Can I use whole wheat flour?
Yes, but not entirely. The best is half white, half whole wheat; otherwise, the cake will be heavier and dry out faster.
Nutritional values (approximate)
For a medium piece (about 1/16 of the tray), you’re looking at around 180-200 calories, depending on how much nuts and oil you add. The fats mainly come from oil and nuts, and I admit there’s quite a bit of sugar, but it can be reduced. Carbohydrates are also pretty high, as it is still a dessert with flour and sugar. Protein comes a bit from the nuts, but it’s not a serious source. It’s not a “light” dessert, but the advantage is that it contains no milk, eggs, or butter, so if you have allergies or are fasting, it’s a decent and filling option. It’s not something to eat by the kilogram daily, but one piece can be enjoyed without too much guilt, especially if you reduce the sugar and add more seeds instead of nuts.
How to store and reheat
Generally, if you cut it and keep it in a closed container (plastic with a lid), it will last easily for 3 days at room temperature, maybe even longer if it’s not too hot in the house. If you put it in the fridge, it will harden but won’t spoil – and it can last almost a week. To eat it warm, you can microwave it for 30 seconds or put it in the oven (heated to 100-120°C) for a few minutes, covered with aluminum foil to prevent drying out. When reheated, it becomes tender again and goes excellently with jam or sweet sauces. If you find it has dried out too much, sprinkle each piece with a little water or a splash of orange juice before reheating to bring it back to life. I’ve tested all the options, so if needed, it can even be frozen (in individual bags), then thawed at room temperature. You wouldn’t even know it had been frozen, I swear.
From experience: it takes about 10 minutes to mix everything and pop it in the oven, and baking takes around 25-30 minutes, depending on each person's oven. So, with cooling time, you’re looking at a little over an hour to have a cake ready. From what I put together, it yields a tray about 25x35 cm, so around 16 generous pieces, maybe 20 if you cut them smaller (I never have the patience to make them all equal). There’s nothing complicated about it; anyone can succeed if they follow the steps.
I make it quite often, honestly, because I don’t need a special occasion. It’s the kind of cake I can throw in the oven when I crave something sweet, but I don’t feel like going to the store or washing tons of dishes. Plus, it pairs well with anything – if you have guests, you can take it to work, or if you’re craving it at night… it goes well with tea, coffee, or even alongside a glass of wine if you don’t have cookies. And especially if you’re fasting or have vegan friends, this is the cake I always stop at.
Let me tell you what I usually put in:
14 tablespoons of sugar – I add it for flavor; otherwise, the cake is too “proper.” You can reduce it if you don’t want it too sweet.
12 tablespoons of oil (I use sunflower oil because it has no taste, but canola or light olive oil works too if you don’t have anything else; its role is to keep the cake moist and add a bit of tenderness).
12 tablespoons of soda (meaning sparkling mineral water, not still water, and no sweet juices! The soda makes the batter airy).
16 tablespoons of flour (plain, white; it’s the base that holds everything together; if you add too much, it will turn out like a rock).
1 packet of baking powder (10 g, to make it rise nicely; don’t try to use baking soda, it will taste soapy if not properly neutralized).
1 cup of ground walnuts (about 100 g; honestly, I don’t weigh it, I just fill a standard cup; it adds flavor and texture – without walnuts, it’s not as charming).
Here’s how I do it:
1. In a larger bowl, I pour the soda over the sugar. I mix well with a wooden spoon or whisk, just enough to dissolve a bit of the sugar (it doesn’t have to dissolve completely, that’s fine).
2. I add the oil and mix again. Make sure the bowl isn’t too small, or you’ll end up with a mess (I’ve been there!).
3. Then I add the ground walnuts. Sometimes I also use coarsely chopped walnuts to get some crunchy bits. If you’re in the mood, toast them a bit in a pan first; it makes a huge difference in flavor.
4. Separately, in a smaller bowl, I mix the flour with the baking powder, then gradually add it to the liquid mixture, stirring gently. I don’t add it all at once to avoid lumps.
5. In the end, I check the consistency. If it seems too thick (meaning it almost stands on the spoon like a pound cake), I add another 1-2 tablespoons of soda. It should flow slowly, not like soup, but it shouldn’t be too runny either.
6. I grease the tray with oil and dust it with flour to prevent sticking (I’ve also tried parchment paper – that works too, especially if you’re annoyed with cleaning afterward).
7. I pour the batter into the tray, leveling it with a spatula or the back of a spoon. I pop it straight into the preheated oven at 180°C. For me, it’s ready after 25 minutes, but sometimes I leave it for another 5 minutes if it seems wet in the middle. I test it with a toothpick: if it comes out clean, it’s good; if not, I wait a little longer.
8. I take it out and let it cool in the tray. If I’m in a hurry, I transfer it to a rack so it doesn’t get soggy on the bottom. When it’s cool, I dust it with powdered sugar (I also sprinkle a bit of cinnamon on top for extra flavor).
9. I cut it into squares – usually, I mess up the first corner to taste it and see if it turned out well. The rest I arrange nicely, although there’s always a weird piece left over.
Tips, variations, serving ideas
Useful tips
Don’t try to replace the soda with still water; it won’t turn out the same, and the cake will be dense. If you only have mineral water, that works too.
If you grind the walnuts too finely, the cake will become a bit gummy. It’s better to keep it a little “bumpy.”
If you have a temperamental gas oven, move the cake to the top rack towards the end or cover it with parchment paper to prevent burning on the bottom.
Flour should be added gradually – if you add it all at once, you won’t be able to mix it well, and it will have lumps.
When spreading the batter, don’t be too rough, as you don’t want to lose the “bubbles” from the soda.
Substitutions and adaptations
If you have a gluten intolerance, you can use gluten-free flour – a universal mix works fine, but be careful as it sometimes requires more liquid (check the texture).
You can swap the sugar for coconut sugar or a sweetener if you want it to be more diet-friendly, but don’t expect it to have the same consistency (it can sometimes turn out drier).
Instead of walnuts, you can use ground almonds, hazelnuts, or even seeds (sunflower seeds if you want the “cheap” option).
If you’re not fasting, you can add a bit of rum or vanilla extract, or throw in some raisins (I’m not a fan, but some can’t imagine it without).
Variations
You can sprinkle some coarsely chopped walnuts on top before baking to make the top even crunchier.
If it’s the season, mix in some orange or lemon zest into the batter (great flavor).
A pinch of cinnamon or ground cloves works wonderfully in the fall.
If needed, I’ve also added a tablespoon of cocoa powder to the batter for a more “chocolatey” base.
If you want a different flavor, try adding grated pumpkin (well-drained of water), but no more than 1/2 cup.
Serving ideas
It’s great warm, with a bit of plum or apricot jam on top.
Cold, it pairs wonderfully with a strong coffee or black tea.
For those feeling fancy, add a scoop of vegan ice cream on the side, or if you’re not fasting, some whipped cream.
If you have leftovers, you can transform them into “fasting tiramisu” with coffee syrup and a bit of coconut cream.
Frequently asked questions
1. I don’t have soda or mineral water; can I use still water?
You can, but the cake will be denser and not as airy. My advice is to at least go to the store and buy a small bottle of mineral water; it makes a difference in texture.
2. Why does my cake sink after I take it out of the oven?
You might have added too much liquid or it wasn’t baked enough in the middle. Always do the toothpick test. If there’s batter on it, leave the cake in the oven for a few more minutes. Another reason could be old baking powder or not enough of it.
3. Can it be made without walnuts?
Yes, but it will lack flavor. You can compensate with sunflower seeds, almonds, or even a bit of coconut flakes, but the texture won’t be as tasty.
4. Can I reduce the sugar?
Yes, you can go down to 10 tablespoons without any problems, but if you cut it down too much, the cake will taste a bit “too proper.” If you want to make it diet-friendly, use a sweetener that can withstand baking.
5. What do I do if the batter seems too liquid?
Add 1-2 tablespoons of flour, mix slowly, and see how it looks. The right consistency should flow “thick,” not like pancake batter, but not like playdough either.
6. Can I use whole wheat flour?
Yes, but not entirely. The best is half white, half whole wheat; otherwise, the cake will be heavier and dry out faster.
Nutritional values (approximate)
For a medium piece (about 1/16 of the tray), you’re looking at around 180-200 calories, depending on how much nuts and oil you add. The fats mainly come from oil and nuts, and I admit there’s quite a bit of sugar, but it can be reduced. Carbohydrates are also pretty high, as it is still a dessert with flour and sugar. Protein comes a bit from the nuts, but it’s not a serious source. It’s not a “light” dessert, but the advantage is that it contains no milk, eggs, or butter, so if you have allergies or are fasting, it’s a decent and filling option. It’s not something to eat by the kilogram daily, but one piece can be enjoyed without too much guilt, especially if you reduce the sugar and add more seeds instead of nuts.
How to store and reheat
Generally, if you cut it and keep it in a closed container (plastic with a lid), it will last easily for 3 days at room temperature, maybe even longer if it’s not too hot in the house. If you put it in the fridge, it will harden but won’t spoil – and it can last almost a week. To eat it warm, you can microwave it for 30 seconds or put it in the oven (heated to 100-120°C) for a few minutes, covered with aluminum foil to prevent drying out. When reheated, it becomes tender again and goes excellently with jam or sweet sauces. If you find it has dried out too much, sprinkle each piece with a little water or a splash of orange juice before reheating to bring it back to life. I’ve tested all the options, so if needed, it can even be frozen (in individual bags), then thawed at room temperature. You wouldn’t even know it had been frozen, I swear.
Ingredients
14 tablespoons of sugar, 12 tablespoons of oil, 12 tablespoons of soda, 1 cup of ground walnuts, 16 tablespoons of flour and a pinch of baking powder.