Dec 8, 2008

Rich Walnut Cake

This is also one of the cake I learnt from Richard Goh's baking class at PA. I made 2, given some to my uncle & brother, left some at home and balance going to bring to work tomorrow.

Recipe - Rich Walnut Cake
Ingredients (A):

4 Egg yolks
50g Demarara sugar
20g Molasses sugar

Ingredients (B):
225g Hard butter
80g Demarara sugar (do not reduce as I already reduce 20g)
85g Nestle cream (Optional - this will keep the cake moist)
1 tsp Rum flavour (or any other preferred, eg mocha or vanilla)
200g Plain flour
1/2 tsp Baking powder
A pinch of salt
100g Walnut, toasted & chopped
100g Chocolate rice/chip

Ingredients (C):
4 egg whites
50g Sugar
1/8 tsp cream of tartar

Preheat oven to 160 degree C
Grease and line a deep 9inch round baking tin
Cake mixer used - Kenwood

1. Whisk Ingredients (A) at maximum speed for about 3 mins until thick & creamy, leave aside. (Egg yolk mixture)

2. Cream butter and sugar at medium speed for 15 mins until fluffy.

3. Add in egg yolk mixture, nestle cream, rum essence & salt.

4. Add in the dry ingredients (sifted plain flour, baking podwer, walnut & choc rice) at slow speed. Leave aside.

5. Whisk Ingredients (C) at maximum speed till stiff.

6. Turn to slow speed, combine meringue and butter mixture together & fold well.

7. Pour into the baking tin and bake for 45-50mins.


Anonymous said...

The cake looks yummy. Can share d recipe please? Thanks.

Anonymous said...

Thanks for sharing the recipe. I'll definately give it a try.

Anonymous said...

What is molasses sugar? Can the demarara sugar and molasses sugar be replace with brown sugar? Pls advice. Thanks.

Wen said...


Molasses is a soft, moist & fine grain sugar. Its the darkest of all sugar. Yes, you can replace both sugar with brown sugar.

Happy baking...


Anonymous said...


I've tried yr rich walnut cake. texture is nice but the cake does not have the height like yours.

I use a 8" round tin but it turned out low, abt 2 1/2 ".

may I know why goes wrong?

thks for yr precious advice.


Wen said...

Hi Esther,

If texture is good, so is not compact right? Then you should have done it right.

Did you use large eggs? Butter must be chilled straight out from the fridge. I think overfolding, the cake will shrink too.

Emily said...

Hi Wen, reading from your reply, does it mean we have to use 4 large eggs for this recipe? Thanks. Emily

wensdelight said...

Yes preferably egg that weigh 63-65 g with shell. Happy Baking!

Nancy Kee said...

Hi Wen, can nestle cream be replaced by whipping cream or milk?

Nancy Kee said...

Hi can nestle cream be replaced by whipping cream? Thank you

Wen said...

Hi Nancy,

Yes I think it still work with diary whipping cream.

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