Walnut Cake

Name: Walnut Cake
Ingredients: 5 1/2 tablespoons (80 grams) unsalted butter, plus more for the pan; 1 cup (150 grams) walnuts, plus 5 walnut halves for decorating the cake; 2/3 cup (130 grams) granulated sugar; 3 large eggs; 3 tablespoons dark rum; 1 tablespoon honey, plus more for drizzling; 1/2 teaspoon vanilla extract; 1 pinch fine sea salt; 1/3 cup (40 grams) all-purpose flour, sifted; 1/4 cup (30 grams) cornstarch; 1 teaspoon baking powder; confectioners' sugar; whipped cream, for serving

13 ingredients

5 steps

Ingredients

5 1/2 tablespoons (80 grams) unsalted butter, plus more for the pan
1 cup (150 grams) walnuts, plus 5 walnut halves for decorating the cake
2/3 cup (130 grams) granulated sugar
3 large eggs
3 tablespoons dark rum
1 tablespoon honey, plus more for drizzling
1/2 teaspoon vanilla extract
1 pinch fine sea salt
1/3 cup (40 grams) all-purpose flour, sifted
1/4 cup (30 grams) cornstarch
1 teaspoon baking powder
confectioners' sugar
whipped cream, for serving

Directions

1

Preheat the oven to 350°F / 180°C. Grease a 7-inch / 18 cm Bundt pan with butter.
2

Finely chop the walnuts or pulse them in a food processor until you have coarse crumbs. In a large bowl, combine the walnuts and granulated sugar and mix well. Mix in the butter, eggs, rum, honey, vanilla, and salt.
3

In another bowl, whisk together the flour, cornstarch, and baking powder. Fold the dry ingredients into the walnut mixture.
4

Pour the batter into the prepared pan. Bake until a knife inserted in the center comes out clean, about 40 minutes. Unmold and let cool for 10 minutes.
5

Sprinkle a dash of confectioners' sugar into a small saute pan and add the 5 reserved walnut halves. Cook over medium-low heat for a few seconds, until the nuts are slightly golden. Arrange the walnuts on top of the warm cake and drizzle with a little honey before serving. Serve with whipped cream.