Cake bars just say family gatherings to me. For as long as I can remember, they were always served, regardless of the occasion; sometimes with freshly made jam, other times with preserved fruit, and during late autumn and winter, always with walnuts and plenty of chocolate.
And if I had to name one cake my entire family loves, it would be a walnut cake. Chocolate glaze is more than likely entirely optional, it is all about the walnuts, freshly toasted, and then ground while still warm.
This is a treat that is welcoming, wholesome, and quite forgiving, as it requires a handful of ingredients, and has a very simple method of preparation. Eggs whipped until light and resembling whipped cream, ground walnuts folded throughout the batter, a creamy vanilla filling, and a gorgeous dark chocolate fudge frosting. Simply a wonderful late autumn treat.
I serve it just as it is, but you can most certainly add some whipped cream on top, or sprinkle some chopped walnuts before the frosting sets, that is entirely to your preference. Serve it in small slices, with freshly brewed coffee, and enjoy.
Ingredients
For the walnut cake
4 medium eggs, at room temperature
100 grams granulated sugar
2 teaspoons vanilla bean paste
100 grams Greek yoghurt
60 millilitres milk
45 millilitres vegetable oil
80 grams plain flour
2 teaspoons baking powder
100 grams toasted walnuts, ground
60 grams toasted walnuts, chopped
For the vanilla filling
300 millilitres whole milk
45 grams cornflour
30 grams granulated sugar
2 teaspoons vanilla bean paste
100 grams white chocolate, chopped
75 grams unsalted butter, cubed
100 grams toasted walnuts, ground
pinch of turmeric, optional
For the chocolate frosting
300 millilitres whole milk
40 grams cornflour
20 grams unsweetened cocoa powder
50 grams granulated sugar
1 teaspoon vanilla bean paste
100 grams dark chocolate (80%), chopped
75 grams unsalted butter, cubed
Preparation
Place the eggs into a large bowl, and whip with an electric mixer on high, for about 2 minutes, or until thickened and lighter in colour. Add in the sugar and the vanilla, and continue beating on high, for another 5 minutes, or until voluminous and quite pale. Add in the yoghurt, milk, and the oil, and lightly blend. Sift in the flour and the baking powder, and add in the walnuts, both ground and chopped.
Fold everything through with a large spatula, making sure it is blended, but not deflated. Line a rectangular baking pan (20x30 cm) with baking parchment, pour in the batter, level it, and bake in a preheated oven, at 180°C, for about 18-20 minutes, or until done. Check the cake with a toothpick, to make sure it does not overbake and dry out. Remove from the oven, and let it cool down to room temperature.
While the cake is cooling, make the filling and the frosting.
For the vanilla filling, pour the milk into a heavy-bottomed saucepan, sift in the cornflour, and tip in the sugar. Add in the vanilla, whisk well, place the pan over medium-high heat, and let it slowly heat up. As soon as the milk starts to steam, start whisking. Let the mixture come to a boil, and cook, stirring constantly, for about 2 minutes, until it thickens.
Remove from the heat and let it cool for a minute or so. Add in the turmeric, if using, diced butter, salt, and the chocolate, one piece at a time, whisking constantly, until incorporated. Finally, add in the walnuts, mix through, and cover the top with cling film or a piece of baking parchment. Let the filling cool down to room temperature, as well.
For the chocolate frosting, once again pour the milk into a heavy saucepan, sift in the cornflour and the cocoa powder, and add in the sugar. Add the vanilla, whisk well, place the pan over medium-high heat, and let it slowly heat up. As soon as it starts to steam, start whisking. Let it come to a boil, and cook, stirring constantly, for about 2 minutes, until it thickens.
Remove from the heat and let it cool slightly, and then add in the butter, salt, and the chocolate, one piece at a time, whisking constantly, until blended. Cover the top, and let it cool down to room temperature.
Once everything is cool to the touch, proceed to assemble the cake. Beat the vanilla filling with an electric mixer on high, for about a minute or two, to make it smoother and easier to spread. Pour it over the cake, level it, and place it into the refrigerator for about 10 minutes, just so the surface starts to firm up. Once somewhat firm, whip the chocolate frosting in the same fashion, and gently spread it over the filling. Place everything into the refrigerator for at least 8 hours, to firm up. Serve with additional chocolate flakes or chopped walnuts. Yields 12 servings.