With winters in its full glory, we just can’t resist munching on dry fruits like peanuts, walnuts, almonds and pine nuts while snuggled in our blankets.
recipes
With winters in its full glory, we just can’t resist munching on dry fruits like peanuts, walnuts, almonds and pine nuts while snuggled in our blankets. But sometimes you want something different like a dessert full of nuts along with a hot cup of coffee. And what could be better than a yummilicuous cake full of nuts? So, this week, You! has collaborated with Lal Majid, the chocolatier extraordinaire, of Lal’s Patisserie who shares her special recipe of ‘Low Sweet
Walnut Cake’ that will give you the right amount
of sugar and dry fruits all along. Happy Baking!
I N G R E D I E N T S
Cake flour 280 grams (2 cups)
Baking powder 8 grams (2 teaspoons)
Salt 1/2 teaspoon
Unsalted butter (340 grams) 1 1/2 cup
Brown sugar 220 grams (1 1/2 cup)
Eggs 3
Milk 245 grams (1 cup)
Vanilla extract 1/2 teaspoon
For topping ingredients
Chopped walnuts 100 grams
Brown sugar 15 grams
Cinnamon powder 1 teaspoon
Flour 2 teaspoons
M E T H O D
Mix all dry ingredients (flour, salt & baking powder) in a bowl and keep it aside.
Beat butter and brown sugar in an electric stand mixer until the mixture is smooth. Add vanilla extract and then add eggs one by one. Beat on medium speed until everything is mixed well.
Take some dry ingredients mixture and add it to butter mixture then add some milk to it. Add milk and dry ingredient mixture in a stand mixer alternatively approximately 3-4 times.
Pour the batter into a pan.
Then, in a bowl mix all the ingredients for the topping and sprinkle it over the batter.
Bake at 165 C for 60 minutes. Your cake is ready to be served.
