Cocoa and walnut loaf cake

Name: Cocoa and walnut loaf cake
Ingredients: 5 eggs; 1/4 teaspoon salt; 2 sachets vanilla sugar; 190 g granulated sugar; 4 tablespoons oil; 200 g flour; 2 tablespoons cocoa powder; 30 ml water; 80 g ground walnuts; 20 g whole walnuts

Dessert - Cocoa and walnut loaf cake by Iulia J. - Recipia

Cocoa and walnut loaf cake is served at Easter, and a slice is good in the morning too, with a mug of milk. The batter, beaten with eggs, flour and oil, comes out fluffy, with one plain half and one with cocoa and walnuts, alternated in the tin; I cut it into fairly thick slices. Prep: 25 minutes. Cook: 35-45 minutes. Total time: 60-70 minutes. Servings: 8. Approximately 385 kcal and 9 g protein per serving.

Ingredients

5 eggs
1/4 teaspoon salt
2 sachets vanilla sugar
190 g granulated sugar
4 tablespoons oil
200 g flour
2 tablespoons cocoa powder
30 ml water
80 g ground walnuts
20 g whole walnuts

Preparation

1. Separate the egg whites from the yolks. Put the whites in a clean bowl, add 1/4 teaspoon salt and beat until foamy. 2. Add the vanilla sugar, then gradually add the granulated sugar, one tablespoon at a time. Beat until you have stiff peaks. 3. Pour the oil over the yolks, one tablespoon at a time, mixing after each addition. Fold the yolks into the meringue with a spatula, using upward strokes. 4. Add the flour, one tablespoon at a time, and fold it in with broad strokes. Divide the batter into two equal portions. 5. Mix the cocoa powder with 30 ml water, then fold it into one half of the batter. Add 2-3 tablespoons of ground walnuts to that half. Add 1 tablespoon of ground walnuts to the other half and mix. 6. Line a loaf tin with baking paper. Alternate spoonfuls of each mixture until you’ve used them up, then sprinkle the remaining ground walnuts and the whole walnuts on top. 7. Bake in a preheated oven at 180°C for 35-45 minutes, until a toothpick inserted in the middle comes out without wet batter.

Notes

Eggs left to come to room temperature beat more easily into an even foam. Taste the walnuts before grinding them; if they’re bitter or smell of stale oil, don’t use them. A narrower, deeper tin keeps the batter thicker and may need the full baking time, while a wider one spreads it out and bakes it faster. I baked it for Easter, and my loved ones were glad to have it; I put it in the oven a few hours before the meal so it has time to cool before slicing. You can serve it in the morning with milk, or at the Easter meal. The ground walnuts can be replaced gram for gram with ground hazelnuts, and you can use whole hazelnuts on top. Contains gluten, walnuts and eggs. Keep it covered if serving the same day, then store it in a container in the fridge and eat within 3 days.