Walnut and oatmeal cake
A festive cake full of walnuts that you can easily bake for a celebration or for Sunday coffee. It can also be easily prepared in a fully gluten-free version. And if you don't insist on cream, feel free to just pour chocolate over it. It will still be fantastic!
Ingredients · Servings For 8 people
- 150 g oatmeal
- 1 packet of pudding powder
- 250 g walnuts
- 1 packet baking powder
- 1 pinch salt
- 1 pinch of baking soda
- 1 tsp cinnamon
- 3 eggs
- 100g butter
- 150 g caster sugar
- 150ml milk
- 1 tbsp rum
- 250g butter
- 1 can condensed milk
- 2 handfuls walnuts
- 2 tbsp caster sugar
Method · 2 h 10 min
- Preheat the oven to 180°C. Blend 100g of the flakes into flour. In a bowl, mix all the ingredients, including the blended and whole flakes, up to the cinnamon.
- Beat the egg whites until stiff peaks form.
- In a large bowl, beat the butter and sugar until foamy, fold in the egg yolks and alternately fold in the dry mixture, milk and local cream. Finally, gently fold in the snow. Pour the dough into a mold with a diameter of no more than 23 cm lined with baking paper and bake for about 40 minutes, test with a skewer.
- Let the cake cool in the pan for about half an hour, then remove it and let it cool completely on a wire rack.
- Beat the butter with a whisk until creamy.
- Mix the nuts with sugar and a little water, pour onto a baking sheet lined with baking paper and bake in an oven preheated to 180 °C for 10 minutes, stirring occasionally.
- Cut the cake in half, spread the jam and 1/3 of the cream on the bottom half. Cover with the top half, spread the remaining cream and sprinkle with caramelized nuts.