Gluten-Free Walnut Melt Cake

Ingredients

• 300 g Walnut halves (Lightly toasted for more flavor, then ground into a fine powder)
• 100 g Chestnut flour (Gluten-free, gives a dark color and a slightly sweet flavor)
• 100 g Cornstarch (Provides lightness and a melt-in-the-mouth texture)
• 150 g Cane white sugar (Fine sugar for a smooth texture)
• 50 ml Walnut oil (Adds moisture and enhances walnut flavor)
• 100 g Unsalted butter (Melted then cooled before being incorporated)
• 3 units Eggs (At room temperature)
• 5 ml Vanilla extract (1 teaspoon)
• 2.5 ml Ground cinnamon (½ teaspoon)
• 15 ml Amber rum (optional) (1 tablespoon, the alcohol evaporates during cooking)
• 20 g Icing sugar (For final decoration)

Instructions

1. Prepare the walnut powder

   Place the walnut halves in the food processor and blend until a fine powder is obtained, similar to almond flour. If you prefer chunks, blend for a shorter time.

   Time: PT2M

2. Melt the butter

   Melt the butter in the microwave (about 30 s on high power) then let it cool for a few minutes before adding it to the batter.

   Time: PT6M

3. Mix sugar, spices and eggs

   In a large bowl, pour the white sugar, cinnamon and vanilla extract. Add the eggs and whisk vigorously until a fluffy and homogeneous mixture is obtained.

   Time: PT5M

4. Incorporate walnut oil and rum

   Add the walnut oil and, if desired, the amber rum. Mix quickly so the alcohol slightly evaporates.

   Time: PT1M

5. Add the melted butter

   Pour the cooled melted butter into the mixture and gently fold in with the spatula.

   Time: PT1M

6. Fold in the flours and walnut powder

   Add the chestnut flour, cornstarch and walnut powder. Mix gently until a homogeneous batter is achieved, without overworking the batter.

   Time: PT3M

7. Pour into the pan

   Transfer the batter into a previously buttered or parchment-lined pan. Smooth the top with the spatula.

   Time: PT1M

8. Baking

   Bake the cake at 180°C for 35‑38 minutes. Check doneness by inserting the tip of a knife: it should come out slightly moist but without stuck batter.

   Time: PT38M

   Temperature: 180°C

9. Cool and decorate

   Remove the cake from the oven, place it on a rack and let cool for 15 minutes. Dust with icing sugar and decorate with a few whole walnut halves.

   Time: PT15M

Nutrition Facts

Calories

710

Protein

10 g

Carbohydrates

80 g

Fat

40 g

Fiber

5 g

Ingredient Substitutions

• Instead of Walnut halves: hazelnuts, almonds
• Instead of Chestnut flour: whole grain rice flour
• Instead of Cornstarch: potato starch
• Instead of Cane white sugar: coconut sugar, beet sugar
• Instead of Walnut oil: almond oil, rapeseed oil
• Instead of Unsalted butter: vegetable margarine
• Instead of Eggs: flax eggs (for vegan version)
• Instead of Vanilla extract: vanilla bean
• Instead of Ground cinnamon: pastry spice blend
• Instead of Amber rum (optional): non-alcoholic rum extract
• Instead of Icing sugar: coconut icing sugar

Equipment Needed

• Food processor or chopper
• Mixing bowl
• Microwave
• Whisk
• Silicone spatula
• Cake pan (round or loaf)
• Cooling rack
• Kitchen scale
• Oven
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Blend the nuts until a fine powder is obtained
• Melt the butter then let it cool before adding
• Obtain a fluffy egg‑sugar mixture
• Do not overwork the batter after adding the flours
• Bake at 180°C for 35‑38 minutes, check the knife tip

Chef Tips from the Video

• Lightly toast the nuts before grinding to intensify the flavor
• A drizzle of rum or vanilla syrup on each slice makes the cake even moister
• Serve with a scoop of vanilla ice cream for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for 3‑4 days.

Freezer: Wrap individual slices and freeze up to 1 month.

Room temperature: At room temperature, the cake stays fresh for 1 day (undecorated).

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator before baking
• Reheat the cake slightly in the oven at 150°C for 5 minutes before serving