WALNUT CAKE.

Adapted from http://www.ruchikrandhap.com
Prep time: 20mins | Bake time: 50mins | Serves 8

You Need

Topping: 1 cup chopped walnuts 1/2 dl rum 50g butter 3 tbsp honey

Batter: 1 cup chopped walnuts 1 cup /115g/ all purpose flour /polohrubá múka/félgrízes liszt/ 1 tbsp baking powder 4 large eggs 1 cup /200g/ sugar 1/2 cup milk 1/2 tsp zest (grated skin) of a lemon 1/2 cup oil 1 tsp vanilla extract a pinch of salt

Method:

1. Preheat oven to 180°C. Grease and line a 23cm pan with parchment.

2. Mix the topping ingredients and pour into the prepared pan.

3. Transfer the chopped walnuts into a food processor/dry grinder and pulse 2-3 times till the nuts resemble bread crumbs. Take care not to grind them for too long as they will turn into a paste. 

4. Sift the flour, salt and baking powder and add it to the ground walnuts and mix well. Keep aside.

5. In a large mixing bowl beat the eggs until frothy (whisk for about 2 minutes preferably with an electric whisk)

6. Gradually add the sugar, beating until the mixture looks pale and thick - for about 4 minutes. Add in the walnut-flour mixture a little at a time and mix. Add the milk, lemon zest and oil and fold. The batter will seem a little runny which is okay.

7. Pour the batter on the top of the prepared topping and bake for about 50-60 minutes or until the skewer inserted comes out clean. Remove and place the tin on a wire rack for 10 minutes, unmould and cool completely.

8. Enjoy it warm or cold with whipped cream and slices of apple or just as it is.