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Walnut Cake


• 1 cup unsalted butter (room temperature)
• 6 tablespoon raw sugar
• 7 cup Fastachi Raw Walnuts
• 3/4 cup all-purpose flour
• 1 1/2 cup Fastachi Almond Flour
• 3/4 cup granulated sugar
• 6 large eggs
• 3/4 cup heavy cream
• 1/2 cup plain whole-milk yogurt
• 1 teaspoon kosher salt
• 1 vanilla bean (split lengthwise)


  1. Preheat oven to 350F.

  2. Butter a 13x9x2 inch glass baking dish and sprinkle the bottom evenly with 3 Tbsp. raw sugar. Set aside.

  3. Pulse premium walnut halves in a food processor until coarsely chopped. Set 2 cups aside.

  4. Add all-purpose flour to the processor and pulse until walnuts are very finely ground. (1 to 2 minutes)

  5. Add almond flour and pulse to blend. Set aside.

  6. Using an electric mixer, beat 1 cup butter and granulated sugar until light and fluffy. (2 to 3 minutes)

  7. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean. Beat until well combined. (1 to 2 minutes)

  8. Add ground-walnut mixture and beat just to blend.

  9. Gently fold in chopped walnuts, being careful not to over-mix.

  10. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tbsp. raw sugar.

  11. Bake until cooked through and a tester inserted into the center comes out clean. (50 minutes)

  12. Take the pan out of the oven and let it cool on a wire rack.

  13. Serve with whipped cream.

Cake can be made up to 3 days ahead as the flavor intensifies. Also nice for breakfast.

Recipe adapted from Bon Appetit