Imagine a dessert that whispers centuries of culinary tradition with every bite – the Pastel de Nuez is not just a cake, it's a delectable journey through Sephardic heritage! This walnut wonder transforms simple ingredients into a masterpiece that will transport your taste buds to the vibrant kitchens of Jewish Mediterranean communities. With its dense, rich texture and subtle warmth of cinnamon, this cake is more than a dessert – it's an edible piece of cultural history that promises to become your new favorite indulgence.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: Sephardic
Serves: 10 servings
Ingredients
- 2 cups walnuts, finely chopped
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine the finely chopped walnuts, granulated sugar, baking powder, cinnamon, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- In a separate bowl, crack the four large eggs and add the vanilla extract. Whisk the eggs and vanilla together until they are well combined and slightly frothy.
- Gradually pour the egg mixture into the bowl with the walnut mixture, stirring gently until all the ingredients are fully incorporated. Be careful not to overmix; the batter should be thick and chunky.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Smooth the top to ensure even baking.
- Place the cake pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cool, dust the top with powdered sugar for a decorative finish. This adds a nice contrast to the rich walnut flavor.
- Slice the cake into wedges and serve. This Pastel de Nuez is perfect for special occasions or as a delightful dessert with coffee or tea.
Tips
- Walnut Quality Matters: Use fresh, high-quality walnuts and chop them finely for the best texture and flavor intensity.
- Room Temperature Eggs: Ensure your eggs are at room temperature before whisking to help them incorporate more smoothly and create a better cake structure.
- Don't Overmix: Gently fold the ingredients together. Overmixing can make the cake dense and tough instead of tender.
- Check for Doneness: The toothpick test is crucial – it should come out clean with just a few moist crumbs.
- Cooling is Key: Allow the cake to cool completely before dusting with powdered sugar to prevent the sugar from melting and to maintain that beautiful white finish.
- Storage Tip: This cake actually tastes even better the next day, as the flavors have time to meld and deepen.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 24g
Saturated Fat: 3g
Cholesterol: 95mg
