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Two of the most popular baking recipes on Rasa Malaysia are butter cake and brownie butter cake. I am always excited to try new butter cake recipes. I like simple cakes, plain old rich, buttery, sweet cakes that fill the house with the wonderful smell of baking. When I chanced upon this amazing walnut butter cake recipe on Nasi Lemak Lover, I knew I had to make it.
Walnut Butter Cake
My little boy was browsing the internet with me and saw the pictures of the cake. He pointed to me and said “Mama, can you make this for me?” Of course I would. He loves walnut and this cake is just perfect as his afternoon snack…as a mom, I would make anything that he wanted to eat.
Walnut Butter Cake
The walnut is first ground and then mixed with the batter and the cake is topped with whole walnuts. The cake is just beautiful. The next day, two loaves of this beautiful, extremely delicious, light, yet buttery walnut butter cake came out from my oven. I gave some to my friend to try and he absolutely loved it.
Walnut Butter Cake
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This walnut butter cake recipe is a keeper. I am sure I will be making it over and over again. Try it out, trust me, you will be very happy if you do.
Ingredients
150 g walnuts
200 g pitted dates
1 cup whole milk
1¾ cups flour
1 tsp baking powder
½ tsp baking soda
a big pinch of salt
1 to 1¼ cups unsalted butter, room temperature
1 to 1½ cups sugar
4 eggs, room temperature
Method
Preheat your oven to 325º F (160º C). Grease and flour several mini-loaf pans (mine are sized at 5.75″ x 3″), or a 9″ x 13″ sheet pan, or line several cupcake holes. I’m not quite sure how much this makes, though the sheet pan is a safe bet.
Place walnuts on a baking tray and toast in oven for about 10 minutes. You may skip this step, but bad decision. Untoasted nuts in cake batter tend to taste a bit boiled once the cake is done. Toasting gives them texture. Don’t burn them, that’s no good. Use a timer.
Cool them and chop them roughly.
Finely chop the dates.
Heat the milk until it just boils. Mix the dates in. Let sit until the mixture comes to room temperature. Again, this is vital. The warm milk softens the dates. More importantly, the milk becomes suffused with delicious date-iness such that one forever pooh-poohs cake with isolated bits of dried—seriously—fruit in it.
Meanwhile, sift the flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
In a large bowl, cream butter and sugar until pale and fluffy. This takes anywhere between 2 and 5 minutes.
Beat in one egg at a time, making sure to incorporate it fully into the batter and scraping down the sides of the bowl before adding the next one.
Now this is a rhythm if you know what you’re doing. If you’re a baking novice, sorry, bit complex here. Add the flour mixture and the date mixture to the batter alternately. Like so: add some flour, beat to incorporate, add some date stuff, beat to incorporate, etc. You must begin and end with flour and you must not over-mix the batter. Use a spatula if you’re terrified.
Stir in walnuts, which should’ve cooled by now.
Pour batter in appropriate tin(s) or cupcake liners. The mini-loaves take 20 to 30 minutes, the sheet cake takes 45 min to an hour, and the cupcakes take around 15 min. Check regularly and use a toothpick or tester to ensure the cake is cooked before taking everything out. The toothpick/tester should come out clean.
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