Homemade walnut cake (fluffy and sweet)
Ingredients: 1 round baking dish (24-26 cm) or 1 rectangular baking dish (22 x 30 cm) or 10-12 cups round ring baking dish
Time: Preparation time 20 minutes · Baking time 35-65 minutes (depending on the pan)
Ingredients:
• 6 large eggs (room temperature)
• 300 g sugar
• 380 g butter, melted and heated (not too hot)
• 30 ml (2 tbsp) light vegetable oil
• 2 tablespoons vanilla extract
• 200 ml milk (room temperature)
• 600 g of all-purpose flour
• 20 g baking powder
• 200 g crushed pecans (filling)
• 150 g whole walnuts (garnish)
Optional (recommended): 1 pinch of fine salt + ½ tsp of powdered cinnamon for flavor enhancement.
Step-by-step preparation
1. Preheat and prepare the baking tray
• Preheat oven to 175 °C (350 ° F).
• Grease and flour a baking sheet or line the bottom of the sheet with kitchen paper towels.
2. Bake and prepare nuts (best taste)
• Spread pecans flat on a baking sheet and bake at 160 °C for 8-10 minutes. Cool.
• Chop 200 g pecans and spread 1 tablespoon from 600 g flour (this helps keep them from sinking). Reserve 150 g of remaining pecans for garnishing.
3. Base material mixing
• In a large bowl, beat the eggs and sugar for 2-3 minutes, until lightly colored and bubbly.
• Mix warm melted butter, cooking oil, and vanilla extract separately.
• Pour this mixture over eggs and stir over low heat.
4. Dry materials and milk
• Sift in flour and baking powder (add salt/cinnamon too if using).
• Mix in 3 times, alternating with milk (dry material-milk-dry material-milk-dry material). Do not overstir until well mixed.
5. Add walnuts
• With a spatula, fold in the chopped and floured pecans in a folded manner.
6. Baking
• Pour in chopped walnuts, smooth and tap the baking pan 2-3 times to eliminate air bubbles.
• Approximate baking time (using dry baking sticks or moist breadcrumbs):
• 22 x 30 cm rectangle: 35-45 minutes
• 24-26 cm round: 45-55 minutes
• 10-12 cups of circular cake: 55-65 minutes
• If the color is applied too quickly, cover it lightly with foil at the end.
7. Cooling and Decorating
• Let stand in a baking dish for 10-15 minutes; Remove from baking pan and allow cake to cool completely.
• Garnish with whole walnuts. (Optional below).
Optional (quick) ingredients
• Vanilla/maple syrup: 150 g powdered sugar + 2-3 tablespoons milk or maple syrup + 1/2 tsp vanilla extract. For a thick fluidity, drizzle it over the cooled cake.
• Ingredients: powdered sugar + a pinch of powdered cinnamon.
• Light syrup (wetter): 80 ml water + 40 g sugar; Bring to a boil for 2 minutes, turn off the heat, then add vanilla extract. Brush over warm cake.
store
• Sealed storage at room temperature: 3-4 days.
• Refrigerate: 6-7 days (return to room temperature before serving).
• Slice frozen: can be stored for up to 2 months (please pack properly).
Pro Tips (For perfect results)
• Use all ingredients at room temperature.
• The butter should be melted but kept warm (35-40 °C) so that the mixture does not “curdle”.
• Sprinkle some flour on walnuts to prevent them from sinking to the bottom.
• Don’t over-stir after adding the flour: this keeps the chopped walnuts soft.
• Preheat the oven to 185 °C, reduce the baking powder to 16-18 g, add 1-2 tablespoons (15-30 ml) more milk, and consider reducing the sugar to 280-290 g. There may be a 5-minute error in time.
🍋 No-bake lemon and cheesecake
👥 For 6 people
⏱ Preparation: 25 minutes | Refrigerate for at least 4 hours
🛒 Ingredients
200 g digestive biscuits or biscuits
100 g melted butter
400 g Philadelphia-style cheese
250 ml refrigerated whole cream
100 g rock sugar
Juice and zest of 2 organic lemons
1 tsp vanilla extract
Some extra lemon zest for garnish
👩 🍳 Fabrication steps
🥣 Prepare the cookie base: Crush the cookies in a blender or in a plastic bag. Add the melted butter and mix well.
🧱 To make the crust: Spread the mixture over the bottom of a spring form and fill with the back of a spoon. Place in the fridge for 30 minutes to set.
🍋 Prepare lemon cream: Whisk fromage frais with rock sugar, lemon juice, lemon zest and vanilla extract until smooth.
🥄 Beat the cream: Beat the single cream until firm, then gently pour it into the French cheese mixture.
🧁 Plate: Pour the lemon cream over the cookie base and smooth the surface with a spatula.
❄ Let stand: Place in the refrigerator for at least 4 hours (preferably overnight) before demolding.
🌿 Garnish: Before serving, add lemon zest and a few slices of preserved or fresh lemon to the top.
💡 Tips to simplify recipes
Place the bowl and whisk in the freezer for 10 minutes before whipping the scangili cheese: it will be firmer and airier.
🔄 Replaceable ingredients
You can swap yellow lemons for green limes for a more exotic, rich flavor.
🔥 Making Tips
While this cake doesn’t require baking, for a firmer base layer, bake it in the oven at 180 °C for 10 minutes before topping with the toppings. This will bring an irresistible crisp feel 。
