Finally a day to myself, aside from making cheesecakes for friends. I decided to retry a recipe. I have always loved nuts don’t know the reason why….but I decided to make the walnut cake by Rob Feenie from Lumiere.
I first creamed the butter and sugar then added the vanilla and incorporated the eggs one at a time. Next I sifted the flour and baking powder. When the creaming of the butter sugar mixture was done, I toasted the walnuts and ground them. Once everything was complete, I combined the butter sugar mixture with the flour and added the maple syrup. Finally I added the ground toasted walnuts and baked the batter at 325F for 45-60 minutes. As a suggestion, one could raise the temperature a bit and shorten the baking time as I found the cake a bit dense. Perhaps, I will add less eggs or reduce the walnuts as it weighed down the mixture. I will also try the cake with the supposed ice cream which compliments it perfectly. Nonetheless, the taste was good, a maple walnut flavour from the toasted walnuts and maple syrup.
1 1/2 cups flour
1 tsp baking powder
3/4 cup maple syrup (try 1/2 cup)
juice of 1 lemon
1 1/2 cup butter (I used 1 cup)
1 1/4 cup sugar (I used 1/2 maple sugar and 1/2 sugar, it was sweet enough)
pulp of 1/2 vanilla bean
1 cup walnut pieces toasted and ground