Walnut Cake

Preparation

Step 1: Prepare the walnuts

Preheat the oven to 180°C. Spread the walnut halves on a baking sheet and toast for 5 minutes until lightly golden and fragrant. Let them cool for a few moments, then coarsely chop them with a knife or rolling pin. Set aside a handful for decoration.

This toasting step is essential: it removes the raw bitterness of fresh walnuts and releases their natural oils for a richer, rounder flavor.

Step 2: Prepare the batter

In a mixing bowl, cream the softened butter with brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Incorporate the liquid honey and vanilla extract, then whisk one last time until smooth.

In a separate bowl, combine the sifted flour, baking powder, and ground cinnamon. This ensures the leavening and spices are evenly distributed for a uniform rise.

Step 3: Fold in the walnuts

Gradually add the flour mixture to the butter mixture, alternating with warm milk. Fold gently with a spatula, just enough to obtain a smooth batter. Finally, fold in most of the chopped walnuts (reserve some for the top) and mix briefly.

Do not overwork the batter or the gluten will develop and result in a dense cake. The batter should remain light and airy.

Step 4: Bake the cake

Butter and flour a 22 cm cake pan, or line it with parchment paper. Pour in the batter and smooth the surface with a spatula. Sprinkle the reserved chopped walnuts on top for a beautiful finish.

Bake at 170°C for 35 to 40 minutes. Check doneness by inserting a knife blade into the center: it should come out clean or with a few moist crumbs. If the top browns too quickly, cover the cake with aluminum foil toward the end.

Step 5: Cool and unmold

Remove the cake from the oven and let it rest for 10 minutes in the pan on a wire rack. Gently unmold onto the rack and let cool completely before serving.

This cooling step is important: walnut cake is fragile when hot and may break if unmolded too soon. Patience is rewarded with a perfect texture.

Step 6: Serve and enjoy

Dust the cake with a veil of powdered sugar and arrange a few walnut halves on top for decoration. Serve in generous slices, warm or at room temperature.

Pair it with vanilla custard, a scoop of honey ice cream, or simply a good cup of coffee. This cake keeps perfectly for 4 to 5 days in an airtight container away from light.