Mega Moist Walnut Cake

The recipe for my Mega Moist Walnut Cake is adapted from a recipe I was given at our local walnut oil press, and it is super fast and easy to make in your Thermomix! It only takes 3 ingredients and a few minutes to whip it up, so it’s perfect for unexpected guests. It also happens to be gluten-free and grain-free, and depending on the sugar you use it can also be vegan. Add all that to its great taste and texture and you’ve got a real winner!

The secret for this Mega Moist Walnut Cake is the walnut paste base. The paste provides amazing texture and body, not to mention taste. It’s a really versatile recipe, too, as you can use pretty much whatever nuts you have to hand, like hazelnuts or even cashews, or use a mixture of nuts to achieve a more complex flavour.

Mega Moist Walnut Cake

My Mega Moist Walnut Cake is fast and easy to make in your Thermomix! It only takes 3 ingredients and a few minutes to whip it up, so it's perfect for unexpected guests. Gluten-free, grain-free, and can be vegan. Add all that to its great taste and texture and you've got a real winner!

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Course: Cake, Dessert, Snack

Cuisine: French

Servings: 8 portions

Author: Madame Thermomix

Ingredients

For the Walnut Paste

• 200 g walnuts, shelled or a mixture, such as walnuts and hazelnuts

For the cake batter

• 125 g sugar (or a vegan sugar substitute)
• 2 jumbo/extra large eggs or use 3 medium eggs

Instructions

• Preheat oven to 180° C. Grease and line a rectangular cake pan or round sandwich tin, or prepare a muffin or mini muffin tin, for example.

Make the walnut paste

• Place your nuts in the Thermomix bowl and grind 20 seconds/Speed 10. Scrape sides of bowl with spatula.
• Mix again 10 seconds/Speed 8; leave in the bowl.
  

Make the cake batter

• Add sugar and eggs to your nut paste and mix 20 seconds/Speed 4.
  
• Pour or spoon the batter into your prepared cake tin or individual moulds, filling to a maximum of two thirds full. 
• Bake a for 25-30 minutes maximum for a single cake, or 15 minutes for muffins or mini muffins. Serve warm or at room temperature with a good cup of coffee or tea, a glass of milk after school, or maybe even a teensy glass of Champagne 😉
  

Notes

To keep this mega moist cake mega moist, be sure not to overcook. Test a whole cake after 25 minutes, but it won't spring back. It's better - or should I say yummier - to undercook a tad. The original French name for this type of cake is a "fondant" which means melting. I think that says it all 😉

The first time I made this recipe I used a greased and lined rectangular cake tin and baked for 30 minutes. It was perfectly moist in the centre. If using a shallower, round sandwich tin I would bake for 25 minutes as above.

Thinking I would eat less cake, I used a mini muffin tin this time and baked for 15 minutes. The centres were gorgeously moist and delicious. And by the way, the mini muffin idea totally backfired and I scarfed down 4 of them, one after another...

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