Walnut Cake

It was 7 p.m. when I got home from grocery shopping at Asda. Feeling a little energetic I took the butter out from the refrigerator, toast the walnuts in halogen and start working from there.

Hubby wasn't that please with me. He knows he has to be the one cleaning and washing up after me but I didn't care.

Unlike the usual walnut based cake I've baked, this walnut cake uses powdered walnut (blended after toasting). I was hoping for a buttery moist (poundcake like texture) cake with a hint of walnut. Sadly it tasted more of a walnut flavoured cake (with no buttery taste). I wished I have substituted 100 g of sugar with vanilla sugar instead. Nevertheless, it is a healthy breakfast or tea treats. In a way I have no regret baking the cake. Hubby and I now have breakfast prepared and packed for the next five days.

Here is the recipe:
Adapted from Guai Shu Shu
250 g butter
100 g sugar
Egg yolk from 4 large free range egg
200 g walnut, toasted and grinded to powder (or you can use walnut powder)
200 g all purpose flour
4 g double action baking powder
100 g milk

Egg white from 4 large free range egg
100 g sugar
  1. Line a 9 x 9 inches square tray
  2. Sift walnut flour, baking powder and flour twice. Set aside
  3. Preheat oven to 160 degree
  4. Beat butter and sugar till light and fluffy 
  5. Add in the egg yolk one at a time. Make sure the egg yolk emulsify well with the buttercream
  6. In separate bowl, beat the egg white and sugar till you get a stiff meringue. Set aside
  7. Mix in the sifted flour in two or three separate batches (in buttercream and egg yolk mixture). Mix till all ingredients blends well
  8. Add the milk.
  9. Fold in the egg white mixture in two separate batch.
  10. Transfer into baking tray and bake for 45 minutes or till cook

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