Another recipe rescued from the past: Walnut pound cake, updated with new photos in October 2016.
A simple and delicious walnut pound cake, you can make muffins or an elongated cake. I freeze them to have snacks for tea time or late at night when the girls are in bed and I want a treat in peace.
These muffins thaw in approximately 20 minutes or in the microwave at low temperature for 30 seconds.
They are very tasty, I think it could be used in a dulce de leche and chocolate cake. They are spongy and with great flavor due to the browned walnuts (do not skip that step).
This second version, made over the weekend to take pictures, was approved by the Chilean guests currently visiting.
Another good recipe: Walnut Kuchen
Walnut pound cake
for 1 elongated pound cake
- 1 1/4 cup walnuts
- 2/3 cups granulated sugar
- 115 grams unsalted butter at room temperature
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup regular flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat the oven at 350F or 180C.
- Prepare a muffin pan placing paper liners in each cup. Or butter an elongated cake mold.
- Put the walnuts on a baking sheet and brown them for 10 minutes. Allow to cool.
- Process the walnuts and sugar in the food processor until finely ground. Add butter cut in cubes, process until well incorporated, add the eggs and process until well integrated. Add vanilla extract, combine.
- Add flour, baking powder, and salt. Process it only enough to integrate everything together. In pulses.
- Using a ladle or ice cream scoop fill the paper cups, gently tap the mold on the counter so that the batter is evenly distributed. Or pour the batter into the elongated mold.
- Bake at 350F or 180C for about 25-30 minutes for muffins and 40-45 minutes for the elongated cake, until golden and firm or when inserting a toothpick it comes out clean.
- Using a fork, remove from the molds and allow to cool on a cooling rack. Or wait 15 minutes and unmold the elongated cake.