Walnut butter cake recipe
Ingredients:
250gr unsalted butter, softened
200gr granulated sugar
200gr plain flour
100gr full cream milk
4gr baking powder
200gr toasted walnuts, finely chopped
4 eggs, separated
Methods:
1. Separate the eggs while still cold, leave at room temperature for about 20 minutes
2. Preheat oven to 170oC. Line a square 9inch pan with baking paper
3. Make sure the butter is softened, if you are in a hurry microwave butter in 10 seconds interval, keep turning the butter until butter is little bit soft when pressed by fingers. (don't microwave too long, as it will turn liquid)
4. Chop the walnuts in a food processor as fine as possible
5. Using electric mixer, cream butter and 100gr of sugar together until creamy and fluffy. Add in egg yolks one at a time, beat until combined before adding the next yolk. Scrape the side of the bowl to make sure everything is evenly mixed.
6. Sift in plain flour and baking powder, add chopped walnuts. Using lowest speed of the mixer, beat until well combined. Add milk and fold until combined.
7. Beat egg whites while gradually pouring in the remaining 100gr sugar until stiff peaks. Fold the meringue (beaten egg whites) into the batter in 3 additions to lighten the batter.
8. Pour batter in prepared pan and bake for about 50 - 60 mins until a skewer inserted in the middle comes out clean.
Enjoy your walnut cake!
