This walnut cake with cream and blueberries is a perfect dessert for a dinner party.
This cake is made with walnuts, eggs, sugar, flour, butter and cream. You can also use almond extract in place of the vanilla extract if you prefer.
The blueberries are just a garnish and they don’t really add anything to the taste of the cake. The walnut cake recipe was originally published on the blog “The Southern Plate” by Paula Deen.
This is one of my favorite recipes. I love the combination of flavors and textures in this cake. It is light and airy and just perfect for summertime.
Walnut cake is a perfect dessert for any occasion. It’s not too sweet, it’s not too rich, and it’s not too hard to make. It can be made for birthdays, holidays, or just because.
This cake is as light as angel food. The nuts gave it a nice texture with little crunchy bits from the walnuts. Mmmmmmm….
- 3 1/2 cups (10oz) walnuts
- 2/3 cup (133g) sugar
- 2 tsp baking powder
- 6 eggs, separated
- Cream, lightly whipped
Oven 325F. One 9-inch springform cake pan, buttered and floured.
In a food processor, pulse walnuts and a pinch of sugar until finely ground. Add baking powder and pulse to combine.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks.
In another bowl, beat egg yolks and sugar until pale and thick. Beat in walnuts, just to combine. Stir in 1/3 of the egg whites into the batter.
Then gently fold in the remaining beaten egg whites until just combined. Scrape batter into pan and bake for about 40 minutes, until golden and springs back to the touch.
Let cool completely in the pan, then unmold. Cut into wedges and serve with a dollop of lightly whipped cream and a handful of blueberries.
This walnut cake is a great way to use up your summer bounty. It is light and fluffy, with a creamy center and a crunchy top. The blueberries are a great contrast in flavor and texture, adding an interesting layer to the cake.
Cake Serving Notes:
Due to the moist fruit in this cake, it is recommended that leftovers be kept in the fridge in an airtight container. The cake can be stored in the fridge for up to four days.
It is possible to reheat the blueberry cake once it has been sliced. In addition to being served at room temperature or chilled, cake can also be enjoyed at any temperature. A warm cup of coffee and chilled cake is the best combination for me.
The cake will be extremely fragile when it comes out of the oven hot. Slice the cake after it has cooled. You should use a serrated knife to slice cake for the best results.
The best way to slice the cake is with a serrated knife. Rather than mash the blueberries with a regular knife, this will ensure they are cut cleanly.
Streusel Topping With Oats And Walnuts:
Streusel with butter oats, walnuts, and blueberries tops the blueberry cake. Among the ingredients in the streusel are walnuts, rolled oats, sugar, cinnamon, and butter.
A food processor was used to quickly pulse together the ingredients. Depending on how much streusel you prefer, you can use it as much or as little as you like. You can top your favorite muffins with the streusel.
Frozen Versus Fresh Blueberries
Fresh blueberries are best for this recipe. There is more firmness and plumpness to fresh blueberries. You will still be able to see the blueberries after baking.
When frozen blueberries are added to a baked cake, the color will change. There will be a greenish-blue tint to the cake as a result of the blueberries.
Ice is formed when blueberries are frozen due to their water content. As the ice melts during baking, it leaks into the batter. There will be no structure in the baked blueberries, and they will be mushy.
Notes On This Recipe:
The walnut cake with cream and blueberries is a simple and elegant dessert that can be served for any occasion.
The ingredients are simple and don’t require much time or effort to prepare. This cake is an easy way to impress your guests at a party or simply make your own dessert for the family.