Walnut Cake

5 from 2 votes
Prep Time 30 mins
Cook Time 40 mins
Rest Time 1 hr
Total Time 2 hrs 10 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 529 kcal


  • 200 g Walnut kernels
  • 100 g Sugar
  • 1 packet Bourbon vanilla sugar
  • 1 tablespoon Butter
  • 1 tablespoon Extra sugar
  • 3 disc Zwieback
  • 1 teaspoon Baking powder
  • 100 g Dark couverture chocolate
  • 3 piece Free range eggs


  • Either buy ready-made walnut kernels or, like me, crack about 12 handfuls of nuts until you have 200 grams of kernels. Relatives next door gave us walnuts from their garden. Put some seeds aside for garnish.
  • Finely chop 50 grams of the kernels. Lightly toast in heated butter. Add the tablespoon of sugar, mix everything a little and let it caramelize. Put aside.
  • Finely grind the remaining seeds and the rusk. I used an old coffee grinder for this.
  • Mix the eggs with 100 grams of sugar and vanilla sugar in the food processor or with a hand mixer until creamy. Mix ground nuts and rusks with baking powder and add. Likewise the caramelized nuts. Mix everything well again.
  • Cover the bottom of a small 20 cm springform pan with baking paper. Grease the inside edges well. I always use sunflower oil with it. Pour in the dough and place on the middle rack in the oven at 160 ° upper and lower temperature. Bake the bottom heat for approx. 35-40 minutes. You have to check with a chopstick. If nothing sticks, the cake is ready.
  • Take out and turn out onto a plate. Cover with jam dissolved in a water bath. Then garnish with walnuts and place in the refrigerator until the icing is firm. Enjoy your meal. 30


Serving: 100gCalories: 529kcalCarbohydrates: 47.4gProtein: 9.8gFat: 33.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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