Made with olive oil in place of butter, this cake gets a moist crumb studded with crushed walnuts. With no dairy in the batter, it fits easily into a brunch spread or a mid-morning break.
Whip the eggs and sugar until pale, then keep mixing while slowly pouring in the olive oil.
Sift the flour and baking powder into the mixture, then fold in the chopped walnuts with a spatula.
Pour the batter into a parchment-lined tin and bake in an oven preheated to 175°C for 45 minutes until a skewer comes out clean.
Do not chop the walnuts too finely; coarser pieces leave a more noticeable crunch inside the cake. Allergens: contains gluten (wheat), egg and tree nuts (walnut).
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.