This cake is so soft, so moist, easy to make and everything you want in a cake. Its a cake rich in natural fibres and you can also add in natural sugar with dates. This walnut cake will also freeze very well, so if you needed to make ahead, or perhaps you wanted to freeze in portions, then all you need to do is wrap it very well in some parchment and then airtight in a zip bag and simply defrost to room temperature when you wish to eat it. If you are using the dates, clean the dates, deseed them and then chop them into small pieces.
- 3/4 cup walnuts (divided)
- 1 1/2 cups (7 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (4 ounces) butter (softened)
- 1 cup sugar (granulated)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup milk
- 3 tablespoons strong espresso or very strong black coffee
- Heat the oven to 350 F/180 C/Gas 4. Grease and flour an 8-inch round cake pan.
- With a food processor or food chopper, finely chop 1/2 cup of the walnuts. Set aside.
- Combine the flour, baking powder, and salt in a bowl; blend thoroughly and set aside.
- In a mixing bowl with electric mixer, beat the 1/2 cup of softened butter with the granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, beating after each addition. Blend in the vanilla.
- In a measuring cup, combine the milk with the 3 tablespoons of espresso or coffee.
- With the mixer on low speed, blend in the flour mixture into the creamed mixture, alternating with the milk and espresso mixture.
- Fold in the finely chopped walnuts.
- Spread the batter in the prepared baking pan.
- Bake for 25 minutes or until the cake springs back when lightly touched with a finger.
- A toothpick should come out clean when inserted into the center of the cake.
- Cool in the pan on a rack for 10 minutes. Carefully remove the cake from the pan and cool completely.