Walnut Cake
This moist walnut cake is a classic of German baking, boasting an intense walnut flavor and a delicate, melting chocolate glaze.
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Introduction
This moist walnut cake is much more than just a baking recipe – it’s a piece of German baking tradition that evokes coziness and childhood memories. You might know it from coffee breaks at grandma’s, Sunday visits, or simply as a soul-warmer on cold days. Its preparation is uncomplicated, and the result is a wonderfully moist cake, characterized by the intense flavor of toasted walnuts and a delicate chocolate glaze. It belongs to typical German home cooking and is an absolute classic that still delights young and old alike. A simple pleasure that proves the best things are often the most straightforward. Let yourself be enchanted by this timeless pastry!
Ingredients
- 200 g ground walnuts
- 200 g butter, softened
- 200 g sugar
- 1 Päckchen vanilla sugar
- 4 eggs
- 200 g all-purpose flour
- 1 Päckchen baking powder
- 1 Prise salt
- 150 g dark chocolate
- 2 EL coconut fat
- 50 g chopped walnuts
Instructions
- Preheat the oven to 180°C (350°F) top/bottom heat. Grease a springform pan (26 cm diameter) and dust with a little flour.
- In a large bowl, cream together the softened butter, sugar, and vanilla sugar until light and fluffy. Beat in the eggs one by one until the mixture is pale and foamy.
- In a separate bowl, mix the flour, baking powder, ground walnuts, and salt. Gradually fold these dry ingredients into the butter-egg mixture until just combined.
- Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for about 45-50 minutes. A skewer inserted into the center should come out clean, and the cake should be golden brown.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, melt the dark chocolate and coconut fat over a double boiler and stir until smooth. Pour the melted chocolate evenly over the completely cooled cake and sprinkle with chopped walnuts.
- Allow the chocolate glaze to set before slicing and serving the cake. This takes about 30 minutes at room temperature, or less if chilled in the refrigerator.
Nutrition
Tips & Variations
- Substitute walnuts with hazelnuts for a different flavor, or use a mix of both.
- The cake can be baked a day in advance; it often tastes even moister then.
- Ingredients should be at room temperature for a uniform batter that doesn't curdle.
- A slice of walnut cake pairs excellently with a cup of strong coffee or a glass of milk.
- For a vegan version, replace eggs with applesauce or flaxseed "eggs" and butter by margarine.
Frequently Asked Questions
- How long does the walnut cake keep and what is the best way to store it?
- The walnut cake stays fresh for about 3-4 days at room temperature, well wrapped. In the refrigerator, its shelf life extends to about a week. Store it best in an airtight container.
- Can I grind the walnuts fresh or should I buy them pre-ground?
- For the best flavor, it's recommended to grind the walnuts fresh, as the aroma is more intense. However, pre-ground walnuts also work well.
- My walnut cake turned out too dry, what did I do wrong?
- A dry cake can be due to overbaking. Pay attention to the baking time and use the skewer test. Adding a splash of milk or cream to the batter can also help.
- Can I freeze the walnut cake?
- Yes, you can easily freeze the walnut cake. Wrap it airtight in cling film and aluminum foil. It will keep for about 2-3 months this way.