Pastel de Nuez is an old Sephardic walnut cake family recipe. It is a delicious, moist kosher recipe that is perfect for passover, but you can totally enjoy it all year round.
My brain is like this huge board filled with sticky notes of memories of my life. It is scary, freaky, really how I remember EVERYTHING. Gets me in so much trouble.
There is a positive side to it though. All my childhood memories are stored up there in my head. All I have to do is close my eyes, and there they are. 
And when it comes to Passover, the first memory that pops up for me is my mom’s walnut cake. I remember sitting with her in the kitchen, watching her make it. Moist, light, fluffy. Perfect every time. The sad thing is, she stopped making it after we all moved out and the recipe is now gone, because she never wrote it down.
So here I am, experimenting again, using the bits and pieces I can remember. After trying just a couple times, this was the result. Not exactly my mom’s walnut cake, but pretty darn close. I can thank my memory for that.. but this time, I’m not taking any chances. I am writing it down. And sharing it too.
Full of walnuts, cinnamon this walnut cake is super moist and has the warmth of cinnamon and sweet wine, you will surely want to make it more than once.
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Pastel de Nuez: Sephardic Walnut Cake
- Total Time: 65 minutes
- Yield: Serves 12 1x
- Diet: Kosher
Description
A moist, spiced walnut cake, perfect for Passover or any celebration. This Sephardic recipe is easy to make and delicious.
Ingredients
- 1 cups (237 ml) matza cake meal
- 1 cups (237 ml) ground walnuts
- 2 tbsp Passover baking powder
- 1 tbsp cinnamon
- 5 eggs
- 1 cups (237 ml) sugar
- 1 tsp vanilla extract
- 2/3 cup vegetable oil
- 1 cups (237 ml) kosher sweet wine
Instructions
- Preheat the oven to 350°F (177°C).
- Generously coat a Bundt pan with cooking spray.
- In a medium bowl, mix cake meal, ground walnuts, baking powder, and cinnamon. Set aside.
- Beat egg whites on high speed until stiff peaks form.
- In a large bowl, beat egg yolks, sugar, and vanilla at medium speed until creamy pale yellow (3-5 minutes).
- Slowly pour in oil. Beat for another minute until well incorporated.
- Reduce speed and add wine. Beat until well combined.
- Add the flour mixture and beat at low speed for another minute.
- Using a spatula, carefully fold egg whites into the cake batter.
- Pour batter into the prepared pan and bake at 350°F (177°C) for 45-50 minutes.
- Let the cake cool for about 30 minutes.
- Run a butter knife around the sides of the pan. Place a serving plate on top of the pan, flip it over, shaking it slightly. Remove the pan.
- When the cake has completely cooled, sprinkle some powdered sugar on top.
Notes
- For a richer flavor, toast the walnuts in a dry pan before grinding.
- If you don’t have kosher sweet wine, you can substitute orange juice or apple juice.
- To prevent the cake from sticking, ensure the Bundt pan is well-greased and lightly floured before adding the batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Sephardic
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I use different nuts instead of walnuts in this recipe?
While walnuts are traditional for Pastel de Nuez, you can experiment with other nuts like pecans or almonds, but the flavor and texture will differ.
What type of sweet wine should I use in the cake?
A sweet wine like Moscato or a dessert wine complements the flavors of the cake and enhances its moisture.
How can I enhance the cinnamon flavor in the cake?
You can increase the amount of cinnamon slightly or add a pinch of nutmeg for a deeper spice profile, but be careful not to overpower the walnut flavor.
