I just love butter cake with walnuts and when I came across this recipe from Facebook Baking Community, immediately I got into action to whip this up. The only flaw to this cake that it was not as buttery as I wanted it to be. Perhaps, I should reduce the crushed walnuts in the cake from original 60g to 30g and will try it out for my next bake.
Ingredients
110g all-purpose flour
60g walnuts (30g crushed, 30g whole)
1 tsp baking powder
125g salted butter room temp
2 large eggs
1 tsp vanilla extract
80g fine sugar
2 Tbsp milk
60g walnuts (30g crushed, 30g whole)
1 tsp baking powder
125g salted butter room temp
2 large eggs
1 tsp vanilla extract
80g fine sugar
2 Tbsp milk
Directions
1. Grease the pan with butter. Sift the flour and baking powder, set aside.
2. Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer at speed 2). Add in the eggs one at a time, cream until well combined before adding another one.
3. Fold the flour, ground walnut and milk, and mix to combine well. Transfer the batter into the greased pan, shake gently to level off the batter. Sprinkle the whole walnuts on the top.
4. Bake at a pre-heated oven at 180C for about 30-35 mins or until a cake tester inserted into the cake comes out clean.
2. Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer at speed 2). Add in the eggs one at a time, cream until well combined before adding another one.
3. Fold the flour, ground walnut and milk, and mix to combine well. Transfer the batter into the greased pan, shake gently to level off the batter. Sprinkle the whole walnuts on the top.
4. Bake at a pre-heated oven at 180C for about 30-35 mins or until a cake tester inserted into the cake comes out clean.
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