Walnut Butter Cake 牛油核桃蛋糕
This walnut butter cake is my all-time favourite cake, very buttery, moist with crunchy walnuts. When I was kid, everytime I went to bakery shop, if I saw the walnut cake, I must buy it. Usually is small cupcake size, if is too big, it can be quite heavy. I love to keep the walnut to eat till the end (I don’t know why!!!) Definitely great treat for afternoon tea and any occasion.
Butter cake is always good right? Is not super soft, but has its texture and after you eat little one can be very filling. If you do not like walnuts, you can omit it, or you can add raisins, dried cranberries.
This is a foolproof , no fuss recipe, soooo easy to make. Beat and mix everything together, bake it, that’s it! Not much techniques required, and it takes only 30 minutes to make it. I am sure most of you can handle well, don’t worry! Let’s try and let me know how easy and yummy is that!
Creamy the butter and sugar together until pale and fluffy. Then add two eggs, sift in flour and baking powder and mix well. Transfer to a lined cupcake tin, add some chopped walnuts in each cake. Pop in preheated oven at 180C for 18 to 20 minutes. It is that simple!
- 100 gram unsalted butter
- 90 gram sugar
- 2 eggs
- 120 gram all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- Walnuts, to taste
- 無鹽牛油 -110克
- 糖 -90克
- 雞蛋 -2隻
- 中筋麵粉 -120克
- 泡打粉 -1/4茶匙
- 鹽 -1/8茶匙
- 核核 -適量
- Preheat oven to 180C.
- Creamy the butter and sugar together until pale and fluffy.
- Add two eggs, sift in flour , salt and baking powder and mix well.
- Transfer the batter to a lined cupcake tin, add some chopped walnuts in each cake.
- Pop in oven for 18 to 20 minutes, until golden.