Walnut Cake Recipe

Servings: 18-24

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 6 tablespoons raw sugar, divided
• 7 cups Fastachi Raw Walnut Halves
• ¾ cup all-purpose flour
• 1 ½ cups Fastachi Almond Flour
• ¾ cup granulated sugar
• 6 large eggs
• ¾ cup heavy cream
• ½ cup plain whole-milk yogurt
• 1 teaspoon kosher salt
• 1 vanilla bean, split lengthwise

Preheat oven to 350°.

Butter a 13x9x2" glass baking dish and sprinkle the bottom evenly with 3 Tbsp. 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 until light and fluffy, 2–3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean. 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 over mix. Pour batter into prepared dish; smooth top.

Sprinkle with remaining 3 Tbsp. 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. Cake can me made 2-3 days ahead; the flavor intensifies. Also nice for breakfast.

Adapted from recipe by Bon Appetit