Gâteau aux Noix (French Walnut Cake)

Ingredients

• 150 grams Walnut halves (shelled) (French walnuts (Grenoble or Périgord) preferred; buy in-shell for freshness)
• 10 pieces Whole walnut halves (for decoration) (Reserve for topping the cake)
• 200 grams Powdered sugar (confectioners' sugar) (Do not substitute with granulated sugar)
• 6 large Egg whites (Room temperature for easier mixing)
• 80 grams All-purpose flour
• 160 grams Salted butter (demi-sel) (Melted; use European-style if possible)
• 2 tablespoons Liquid honey
• 1 tablespoon Butter (for pan) (For greasing the pan)
• 1 tablespoon Flour (for pan) (For dusting the pan)

Instructions

1. Crack and shell the walnuts

   Using a nutcracker, crack open about 30 in-shell walnuts to yield 150 grams of walnut halves. Reserve 10 nice halves for decoration; the rest will be ground.

   Time: PT10M

2. Grind walnuts with powdered sugar

   Place 150 grams of walnut halves and 200 grams of powdered sugar in a blender or food processor. Blend until finely ground and well mixed. Transfer to a large mixing bowl.

   Time: PT5M

3. Incorporate egg whites

   Add 6 egg whites to the walnut-sugar mixture. Whisk until smooth and homogeneous.

   Time: PT5M

4. Add flour

   Add 80 grams of flour to the mixture and whisk until just combined.

   Time: PT2M

5. Melt and add butter

   Melt 160 grams of salted butter in the microwave or over a bain-marie. Pour the melted butter into the batter and mix well.

   Time: PT5M

6. Add honey

   Add 2 tablespoons of liquid honey to the batter and whisk for a final time until smooth.

   Time: PT1M

7. Prepare the cake pan

   Grease a 24 cm round cake pan with 1 tablespoon of butter and dust with 1 tablespoon of flour. Tap out the excess flour.

   Time: PT2M

8. Pour and decorate

   Pour the batter into the prepared pan. Smooth the surface. Arrange the reserved 10 walnut halves evenly around the edge for decoration.

   Time: PT2M

9. Bake the cake

   Preheat the oven to 160°C. Bake the cake for 30 minutes, checking doneness by inserting a knife or toothpick in the center; it should come out clean.

   Time: PT30M

   Temperature: 160°C

10. Cool and serve

    Remove the cake from the oven. Let it cool in the pan for 10 minutes, then unmold onto a rack or plate. Slice and serve.

    Time: PT6M

Nutrition Facts

Calories

370

Protein

6g

Carbohydrates

34g

Fat

24g

Fiber

2g

Ingredient Substitutions

• Instead of Walnut halves (shelled): Pecans (for a different flavor)
• Instead of Whole walnut halves (for decoration): Pecans, Omit for a plain top
• Instead of Powdered sugar (confectioners' sugar): Homemade: blend granulated sugar until fine
• Instead of Egg whites: Carton egg whites (measure 180ml)
• Instead of All-purpose flour: Cake flour
• Instead of Salted butter (demi-sel): Unsalted butter + 1/4 tsp salt
• Instead of Liquid honey: Maple syrup, Agave syrup
• Instead of Butter (for pan): Oil, Baking spray
• Instead of Flour (for pan): Breadcrumbs

Equipment Needed

• Nutcracker
• Blender or food processor
• Large mixing bowl
• Spatula
• Whisk
• Microwave or small saucepan
• 24 cm round cake pan
• Oven
• Knife (for testing doneness)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Cracking and shelling the walnuts without leaving shell fragments.
• Grinding walnuts and sugar without over-processing into a paste.
• Incorporating egg whites smoothly (not whipping).
• Melted butter should not be too hot when added.
• Properly greasing and flouring the cake pan.
• Baking just until done—do not overbake.

Chef Tips from the Video

• French walnuts have a superior flavor; seek them out if possible.
• Let the cake cool before slicing for the best texture.
• Serve with crème fraîche or a dusting of powdered sugar.

Troubleshooting

Storage

Refrigerator: Keeps 4-5 days in an airtight container.

Freezer: Freeze slices up to 2 months, well-wrapped.

Room temperature: Up to 2 days in a cool, dry place, airtight.

Make-Ahead Tips

• Cake can be baked a day ahead; flavors improve after resting overnight.
• Freeze individual slices for quick snacks.

Frequently Asked Questions