질문하기
Dense Italian walnut cake is rich, nutty, and wonderfully moist. This traditional mediterranean dessert is a family baking favorite in autumn and winter.
Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan for easy removal.
Coarsely chop the walnuts, reserving a few for the top if desired. Toast them on a baking sheet for 7 minutes to intensify their flavor, then cool.
In a large bowl, cream the softened butter and granulated sugar until pale and fluffy, taking 2–3 minutes for proper aeration.
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, followed by the toasted walnuts. Mix until just combined to maintain moisture.
Transfer the batter to the prepared cake pan, smoothing the top. Bake for 35–40 minutes, checking for doneness with a toothpick inserted in the center—it should come out with moist crumbs but not wet.
Cool the cake in the pan for 15 minutes, then transfer to a rack. Once fully cooled, dust with powdered sugar before slicing and serving.
