Rustic Walnut Cake
This lightly sweet, rustically textured walnut cake is dusted with a generous sprinkle of sugar and beautifully topped with crunchy, caramelized walnuts. This cake is one that you will surely savor and enjoy on those chilly, frosty days while curled up with a comforting cup of tea or maybe a glass of Cognac. I first made this cake almost a decade ago, and I make it every year towards the close of winter, especially if I have not already baked it during the festive holiday season. It is often my husband’s favorite choice for his February birthday celebration, and any leftover pieces of cake (if there happen to be any!) are enjoyed with morning coffee or afternoon tea for a few days thereafter. You can keep it elegantly simple and finish it off with just a light dusting of sugar, or you can opt to elevate it further by adding fancy candied walnuts for an extra touch of indulgence.
Part 1 - Mise-en-place
This recipe can be made in an 18-20 cm round cake pan or a standard loaf pan.
Gather the basic ingredients:
200 grams /1½ cups walnuts
130 grams / ⅔ cup light brown sugar
80 grams / ⅓ cup melted butter
3 tablespoons rum or brandy (Calvados or Pommeau)
2 tablespoons pure maple syrup
3 eggs
130 grams / ⅔ cup all-purpose flour
30 grams / ¼ cup corn starch
2 teaspoons baking powder
powdered sugar for dusting
Candied walnuts (recipe below)
Part 2 - Method
Preheat your oven to 180°C/350°F.
Butter and flour your cake pan and set aside.
Set aside 10 to 12 walnut halves for garnish. In a food processor, blend the remaining walnuts and brown sugar until coarse.
Add melted butter, then mix in the other wet ingredients, adding the eggs last.
In a small bowl, whisk together the flour, cornstarch, and baking powder. Combine the dry ingredients with the mixture in the food processor until you have a uniform batter.
Pour the batter into the buttered cake pan. Bake for 35 to 40 minutes or until the cake is golden brown and a toothpick comes out clean when poked in the center.
Part 3 - Caramelized Walnuts
This cake is delicious on its own or simply dusted with sugar, But if you want to make it a little more fancy, you will love adding ‘candied’ or caramelized nuts on top!
Be prepared! Candied walnuts can be addictive! Coated with caramel they become crunchy when cooled. Take care when making the caramel as it can burn quickly if left unattended.
You will need the reserved walnuts, 3 tablespoons granulated sugar, and 1 tablespoon of salted butter.
In a small pan, combine sugar and butter over medium heat. When the sugar starts to melt and change color, whisk the mixture quickly. If it melts too fast or browns, lower the heat or take the pan off the heat. Aim for a gradual golden color. Once the caramel darkens, add the walnut halves and coat them in the caramel.
Once fully coated, remove the walnuts and allow them to cool on a plate.
Part 4 - Bringing it all together
Once the cake is done baking, take it out of the oven and allow it to cool for approximately 25 minutes on a wire rack. Once it has cooled, gently flip it onto a plate. To finish, use a fine sieve to sprinkle powdered sugar evenly over the surface of the cake. Finally, add candied walnuts for an elegant touch and added texture.
Tips: Making a caramel sauce …
What to do with leftover caramel from the walnuts? To make a quick sauce for the cake, add ½ cup of heavy cream to the pan after removing the walnuts. Raise the heat and let it bubble until it thickens. Remove it from heat when it turns deep golden brown. Watch closely to prevent burning, as it heats quickly. You can serve the sauce alongside the cake or drizzle it on top before serving.
My new book …
French Kitchen Lessons - Recipes & Stories from Normandy’s Rabbit Hill Farm is available online and from your favorite bookshop!
About the Author
Cat Bude is a cookbook author, writer, photographer & foodie living on a farm in Normandy called Rabbit Hill. She loves to frequent local French markets and hosts and teaches both online and in-person cooking classes. She is also an entrepreneur and business owner with an online shop that features French culinary and vintage items.