Description
A moist vanilla walnut loaf cake,
perfect for afternoon tea or a snack.
Ingredients
Units
Scale
- 1 3/4 cups (200 g) walnuts, shelled and roasted
- 1/2 cup (125 g) salted butter, softened
- 1 cup (237 ml) caster sugar
- 1 3/4 cups (210 g) plain flour
- 1 tsp (5 g) baking powder
- 2 large eggs
- 2 tbsp plain yogurt
- 1 tsp vanilla essence
Instructions
- Prepare the Loaf Pan
- Grease a loaf pan and line it with parchment paper for easy removal.
- Preheat the Oven
- Preheat your oven to 325°F (160°C).
- Prepare the Walnuts
- Using a food processor or a pestle and mortar, crush the walnuts until they are coarsely ground.
- Cream Butter and Sugar
- In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
- Add Eggs
- Beat in the eggs one at a time, making sure each is well incorporated before adding the next.
- Incorporate Dry Ingredients
- Sift together the flour and baking powder. Gradually add to the creamed mixture, mixing until just combined.
- Add Final Ingredients
- Stir in the vanilla essence and yogurt, then fold in the crushed walnuts.
- Fill the Loaf Pan
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake
- Bake for about 60 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Cool and Serve
- Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American