Ingredients:
100 gm. Butter
90 gm. castor sugar
180 gm. beaten eggs
90 gm. cake flour ) sieved together
5 gm. baking powder )
15 gm. ovalette
25 gm. fresh milk
1 tsp. Vanilla essence
90 gm. Roasted walnuts - chopped
Method :
(1) Cream butter and vanilla essence till creamy and pale.
(2) Whisk eggs, castor sugar and ovalette till thick. Pour in fresh milk.
(3) Fold in sieved cake flour and baking powder until thoroughly mixed.
(4) Fold in butter into the egg mixture followed by the chopped walnuts. Leave some chopped walnuts for sprinkling on top of cake batter.
(5) Pour batter into a round 7" tray (lined with paper) and then sprinkle some chopped walnuts on top.
(6) Bake at 175C for about 50 - 60 mins. or until cooked. Test with skewer and if it comes out dry then it's cooked.
seems liek a must try recipe! thanx lucy
ReplyDeleteGreat recipe... doesn't use much butter! will definately give it a try. Thanks Lucy!
ReplyDeleteIda
hi, may i know what is ovalette?
ReplyDeletethanks
180gm of beaten eggs is equivalent to about 3 eggs? Thanks.
ReplyDeleteI tried the recipe over the weekend. I used a 8" tray and baked for 40 mins as the skewer is dry when I test it. However when I cut the cake, is abit moist inside.I think I should bake it longer. Anyway the cake taste great. Thanks for the recipe.
ReplyDeleteHi anonymous,
ReplyDeleteI think you did not bake long enough. You try baking for 50 - 60 mins.'
rgds
Hi Yochana,
ReplyDeleteWhat if i want to add some coffee in it.. what will be the mixture?
(Coffee Walnut cake)
Thanks,
Serene
Hi Serene,
ReplyDeleteIf you want to turn it into coffee flavour you can add in 1 to 1 1/2 tsp. of coffee paste or 2 tsp. Nescafe mixed with 1 Tbsp. hot water.
You can add more if you like.
rgds
Hi Yochana,
ReplyDeleteThanks for the advice.
Btw, if i add Nescafe + 1 Tbps hot water, need to increase the flour?
Thanks,
Serene
Hi there,
ReplyDeleteI followed the steps given, but the centre of the cake was moist and very packed. What have I done wrong? I recall baking over an hour and it was like already burning at the top.
What is the different between cake flour and self-raising flour?
Hi pochahontas,
ReplyDeleteDid you test your cake to make it's cooked before you take it out from the oven? Your cake sounds like you have overmixed your batter. Don't stir too long while mixing. It will cause the cake to be dense like nonya kueh. Fold lightly with a spatula.
rgds
hi, can i just omit the ovalette?
ReplyDeletethanks,
hana
hi hana,
ReplyDeleteI've not tried making this without ovalette. You can try and then let me know the outcome. Thanks.
rgds
Hi aunty,
ReplyDeleteU mentioned in the recipe to whisk the eggs, castor suagar and ovalette till thick is it soft peak?
HI anonymous,
ReplyDeletewhen you use ovalette, the mixture will become very thick.
rgds
Hi aunty,
ReplyDeleteOk i shall try out this weekend.And get back to you to see i can sucessfully make the cake or not!!! Ur cak look soft dunno i can achieved the texture or not!!! By the way where did you get the recipe?
Hi anonymous,
ReplyDeleteGot the recipe from one of the classes attended at Prima.
rgds
Hi Aunt Lucy,
ReplyDeleteYou mentioned to pour in the milk to the eggs mixture. Do I need to beat them to mix here? Or just stir will do.
The next step, do I add the butter mixture into the eggs mixture?
Jacelyn,
ReplyDeleteYou can either use the machine to mix in the fresh milk or you can also use the spatula to mix.
Yes, just fold the butter mixture with the eggs mixture.
rgds
This is a nice and delicious cake. Unfortunately when i made it it's short.What went wrong, i don't know. The whole kitchen smells of walnut during baking. Will try again when i managed to get the walnuts.
ReplyDeleteHi delia,
ReplyDeleteit could be your creaming...over creamed n the butter has turned oily.
rgds
Hi Aunty,
ReplyDeleteI just baked this cake yesterday and added the coffee powder is suggested. Everything turned out well except that it was very crumbly. Why is that so? I only baked it for 30 minutes and was done after testing it with a toothpick.
Thanks!
Kat
HI Kat,
ReplyDelete30 mins. baking is pretty short so it cannot be the baking time. What about the temperature? Did you add in the milk?
this cake is not crumbly. Don't overbeat the butter and sugar.
Try adding in a little more milk and dissolve the nescafe into the milk.
rgds.
Hi Aunty,
ReplyDeleteI saw ur email add somewhere in the blog, is it still yochana2001@hotmail.com? Could I email you pics of my cake? Tks!
Kat
Hi Kat,
ReplyDeleteyes it's still the same email address.
rgds
Dear Aunt Yo,
ReplyDeleteIs me again, Jacqueline. I try to bake this rich walnut cake yesterday inside a 8" round cake pan. I lined and grease the cake pan. After baking for 30 mins at 175C, the top part of the cake is brown so I use a aluminum foil to cover the top and continue to bake for another 20 mins at 175C. I test the cake with a satay stick and it come out clean. After I cool the cake in the pan, when I turn out the cake, it was very oily on the base, while I try to take out the paper, the oil started to drip, you can imagine how oily is my cake. When I cut my cake, I can heard the sound like a spong. The cake still taste very good.
Aunt Yo where did I go wrong.
I cream butter and vanilla essence till the butter change color from yellow to light yellow almost white.
I whisk the eggs, castor sugar and ovalette till thick (thickness like condense milk). Pour in fresh milk and mix with machine again (tickness still like condense milk.)
I fold in sieved cake flour and baking powder gently into the egg mixture with a spatula until just mixed.
I fold in butter into the egg mixture gently by a spatula followed by the chopped walnuts and pour into the cake pan and sprinker some chopped walnuts for sprinkling on top of cake batter. Then I bake the cake.
Thank you.
With Love,
Jacqueline
Hi Jacqueline,
ReplyDeleteSounds wierd...how come so much oil? I've never experienced this before so my comments might not be accurate. I wonder if you overbeat the butter till it turned oily (which actually shouldn't be a problem because sometimes I used melted butter). Another factor to it could be that the mixing was overdone.
rgds
Good morning Aunt Yo,
ReplyDeleteThank you for your reply. I really hope to success with this walnut cake as my grandma loves walnut cake and I hope I can bake 1for her.
Aunt Yo maybe you can advise me on the following points and I will bake again. Hope is time will be successful. Wish me good luck. :)
What should the the butter mixture should be when the mixing is done? Is it pale or still yellow?
How thick should the egg mixture be? Is it same thickness as the condense milk or thicker?
After pouring the fresh milk into the egg mixture. Do I need to beat until thick again? Or I just mix well will do?
After I fold in the sieved cake flour and baking powder. Should I gently mix into the egg mixture with a spatula until just mix and lumpy? Or I must use the machine to mix until all blended and no more trace of flour and batter is smooth?
Should I greased the lined cake pan? My mother say may be I greased the lined cake. As walnut will produce oil when baking. Is it true. BTW my mother only how to say, she didnt even bake or cook at meal for me before. I have to cook and bake for her. But is ok lah, afterall she is my mother. ;)
Sorry for being so long winded. Like my grandma say, dont know must ask until the claypot crack. Then one will be able to achieve.
With love,
Jacqueline
Hello Aunty Yochana, how come this recipe only requires 90 g of cake flour? The amount of flour seems very little for a cake...
ReplyDeleteDear Lucy,
ReplyDeleteThank you for sharing the recipe. The walnut cake was great, just the texture I wanted.
I substituted fresh milk with evaporated milk as I ran out of it. Do you think it will make a difference? How is this different from the eggless walnut cake you posted? I will like to try the eggelss recipe some day as my mum likes walnut cakes.
Thank you Lucy!
Hi Leen
ReplyDeleteEvaporated milk will taste richer and more delicious than fresh milk.
rgds
Hi Aunty,
ReplyDeleteMay i know usually how much time we need to cream butter and sugar till creamy and pale? Also, can we use back the same beater that cream the butter to whisk the egg or we need to wash it first.
Thanks
Davina
Hi Aunty Yochana,
ReplyDeleteMay i know if after creaming the butter with vanilla, do i need to wash the beater clean before going on to your method no 2? Pls advise.
thanks.
Rgds
Sally
Hi sally
ReplyDeletecreaming butter, u use a paddle or flat beater but for eggs with sugar, you use a whisk. A flat beater and a whisk is entirely different from each other.
rgds
Hi Aunty,
ReplyDeleteThanks for your reply. I only have a hand mixer that comes with beater and kneader. I'm not sure whether can i use the kneader for creaming the butter? Let's say, if i only left with one choice for using the beater, do i need to wash it before going on to your method 2? Please advise.
Regards
Sally
Hi sally
ReplyDeleteyes you need to wash it.
rgds
Hi Yochana,
ReplyDeleteToday I tried your Rich Walnut Cake but it did not rise.
Could you tell what I have done wrong that it did not rise?
Aunty Chris
Aunty
ReplyDeleteI tried the rich walnut cake and made it for my sister. Unfortunately I had to throw it away 'cos the cake turned out very crumbly on top and very oily and dense at the bottom. What a waste of ingredients. pls tell me what could have gone wrong? thanks Aunty.