I haven’t been around much have I? I feel terrible but I have been busy with the girls and their schools. On top of that I have being making a valiant effort to cook a little healthier and the couple of recipes I have tried have not been blog worthy – I will get there though!
Now this little number does not fall into the healthy category – not even in the slightest. BUT it is exceptionally good. It is chock full of walnuts (7 cups to be precise) and the nuts don’t stop there, almond flour is also included amongst several other rich ingredients.
The result is a dense, rich and moist cake that is incredible with a coffee. It would also make a fabulous dessert served with a vanilla bean ice cream or whipped cream. It reminded me of something my grandmother might have baked – something Eastern European, full of flavour and texture and a meal on it’s own.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
6 tablespoons raw sugar, divided
7 cups walnut halves
3/4 cup all-purpose flour
1 1/2 cups almond flour or almond meal
3/4 cup granulated sugar
6 large eggs
3/4 cup heavy cream
1/2 cup plain whole-milk yogurt
1 teaspoon kosher salt
1 vanilla bean, split lengthwise
Whipped cream
Preheat oven to 350°. Butter a 13x9x2″ metal or glass baking dish; sprinkle bottom evenly with 3 tablespoons raw sugar. Set aside.
Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1–2 minutes. Add almond flour; pulse to blend. Set aside.
Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2–3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1–2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tablespooons raw sugar.
Bake until cooked through and a tester inserted into center comes out clean, 50–55 minutes. Let cool in pan on a wire rack. Serve with whipped cream.
Notes: Cake can be made up to three days ahead. Cover and chill.
Source: Bon Appetit, April 2012
© 2012, Michelle. All rights reserved.
