Indonesia Walnut Butter Cake

Walnut Butter Cake
Very Rich Walnut Butter Cake
Ingredients
250g butter(salted)
150g fine sugar
2 eggs(lightly beaten)
100g Walnut meal(roast walnuts, then ground till very fine)
120g plain flour
half tsp baking powder
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder

100g walnuts(roasted) optional for topping

Method
1. Melt butter till runny(watery). Add sugar and eggs to beat till creamy.
2. Mixed herb powders with walnut meal together.
3. Add dry ingredients to the wet ingredients.
4. Pour batter into cake pan or loaf tin.
5. Baked in preheated oven 180C for 35 mins.
6. During baking..around 20 mins timing, remove and drop whole walnuts on top, then put back to bake**(see notes below)
7. After its baked, let it stand inside oven for a further 5 mins
8. Remove to cool completely before slicing.

Notes
Walnuts are heavy and may drop straight into the batter if you put it in too soon.
This method is purely for decoration. Especially when you want to bake it as a gift.

If not, just drop it in as whole pieces so the cake will have large pieces inside.

I use my LG SolarDom to bake. So the timing was reduced to only 25 mins in the oven. And leaving it for another 10 mins standing time. The cake looks very dry but its actually quite moist. The walnut meal makes it a nice texture too.

Indonesian Walnut Butter Cake Ingredients:

250g Butter
200g sugar (I reduced to 150g)
4 eggs, separated
200g Plain/cake flour
4g baking powder
30g chocolate chips
150g walnuts
vanilla essence (optional)


Method:

Prepare and line a 9-inch cake pan (I used 7-inch square pan).
Chop walnuts and lightly toast in an oven for about 5 minutes. Be careful not to over toast it.
Sift flour and baking powder. Set aside.

In a large mixing bowl, cream slightly softened butter with half of the sugar (in my case 75g) using an electric beater until light and fluffy.
Add egg yolks, one by one and cream and cream till well mixed.

Add in flour mixture slowly (You may use a wooden spoon manually or if you are using an electric beater, to use low speed). Set aside.
In another mixing bowl, beat egg whites using an electric beater. Add the other half of the sugar slowly and continue beating until the egg white reaches stiff peaks (When you lift the beater, the tip droop slightly, and beaten egg whites becomes stiff and shiny).
Add toasted nuts and chocolate chips into the cake batter.
Fold in beaten egg whites into the cake batter, in two to three additona, until egg whites is well-incorporated into the batter.
Pour batter into prepared pan. Bake in preheated oven at 160C for about 50 minutes to one hour (I used 45 minutes).