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Walnut Cake

Walnut Cake

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
6 tablespoon raw sugar, divided
7 cup Fastachi Raw Walnut Halves
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 lenghtwise
Preheat oven to 350F.

Butter a 13x9x2 inch 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 to 2 minutes. Add almond flour and pulse to blend. Set aside.

Using an electric mixer, beat 1 cup butter and granulated sugar until light and fluffy, 2 to 3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean. Beat until well combined, 1 to 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 minutes. Let cool in pan on a wire rack. Serve with whipped cream. Cake can me made up to 3 days ahead; the flavor intensifies. Also nice for breakfast.

Adapted from recipe by Bon Appetit