I loved the cake very much. The cake is tasty, very moist and soft though it was not as fluffy as what I wanted it to be. However, I believed that it is my fault because of my hurry folding of meringues (egg whites).
That morning, I was extremely busy and rushing to send my kids to school. I am rather impatience when I folded the egg whites and I forgot to knock the baking tin against the table, therefore, some meringues were trapped in the batter causing the cake becoming dense and have holes on the top part of the cake..
That is my mistake and not the recipes fault. I am still very pleased with the cake..
One member in the Facebook Group asked me whether I have a walnut cake recipe. I said I did not but will be in my to do list. When I Googled the walnut butter cake recipes that morning, I found a few recipes and decided to select this recipe : “Indonesia Walnut Butter Cake”. I have selected this recipe because it looked like the walnut cake that I used to eat. As to why the name was associated to Indonesia still puzzled me. However, in Singapore, there is a famous bakery – Begawan Solo (a bakery that sells a lot Indonesian cakes and cookies) have this cake as one of their popular cakes.
WHAT IS REQUIRED
Recipes adapted from: Indonesia Walnut Butter Cake
Servings: One 9” x 9” cake
250 grams of butter
200 grams sugar (divided into two 100 grams portion)
200 grams of plain flour
- 100 grams of fresh milk (not in picture)
4 grams of baking powder
200 grams of toasted walnuts, chopped
4 eggs – separated into egg whites and egg yolks
STEPS OF PREPARATION
Lightly greased a 9’’ x 9’ square baking tin or line the baking tin with parchment paper.
Preheat the oven to 160 degree Celsius.
Blend the lightly toasted walnut using a food processor until as fine as possible. Set aside for later use.
In a big mixing bowl, cream half of the sugar (100 grams) with butter until light and fluffy. Add one egg yolk at a time, beat until well mixed. Repeat the same for the other 3 egg yolks. Scrap the sides and bottom of the mixing bowl ensure there is no unmixed egg yolk settled at the bottom of the mixing bowl.
Sift in the plain flour and baking powder. Add the chopped walnuts. Use the mixer’s slowest speed to stir the batter until well combined. Add the fresh milk and fold until well mixed. Scope out to another mixing bowl for later use.
In another clean mixing bowl, place your egg whites and beat using the machine whisk to whisk the egg whites until soft peak. Note that the bowl have to be extremely clean, dry and free of any oils. When the volume expands, add in the sugar (100g) gradually, beat until thick and glossy and until all the sugars dissolved (firm peak). Spoon the egg whites into the batter.
Fold in the egg whites as swiftly and lightly possible until all the ingredients are well combined. Transfer the batter to the lightly greased baking tin or baking tin lined with baking paper. Knock the baking tin on the table a few time to ensure there is no trapped egg whites in the batter. Level and bake at 160 degree Celsius for about 45-50 minutes or when a skewer inserted comes out clean.
Rest the cake for at least 1.5 hour in the cooling rack before cutting. It is best to leave the cake overnight before serving if time permits.
Don’t judge this cake by the images you have seen in this post. It is a nice cake and I have to apologize that the dense look is because of my hurried folding of the egg whites. Trust me, by following the procedures above, you will definitely be able to come out a much better cake than I do. Taste wise is full of walnut flavour, moist and buttery.
Hope you like the post today. Cheers and have a nice day.
- A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥
- Celery Braised Pan Fried Fish (芹菜半煎煮鱼）
- Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片）
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- July 2019 (1)
- March 2018 (1)
- December 2017 (1)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
Error: No feed found.
Please go to the Instagram Feed settings page to create a feed.
- 12,272,168 hits