Walnut Cake with Condensed Milk

Walnut Cake with Condensed Milk

Table of Contents

Ingredients (for a 20 cm mold)

    • 180g walnuts, crushed
    • 100g butter
    • 70g sugar (⅓ cup)
    • A pinch of salt
    • 1 egg
  • 200g flour (1½ cups)
  • 380g condensed milk (1 can)

Directions

Prepare the Dough

    1. Preheat the Oven:
        • Preheat your oven to 180°C (350°F).

       

    2. Mix Butter and Sugar:
        • In a mixing bowl, combine 100g of butter, 70g of sugar, and a pinch of salt.
        • Beat the mixture until creamy.

       

    3. Add Egg:
      • Add 1 egg and beat for 2-3 minutes until well combined.
  1. Add Flour:
    • Gradually add 200g of flour and mix until a dough forms.

Assemble the Cake

    1. Prepare the Baking Pan:
        • Press the dough evenly into the bottom of a 20 cm baking pan.

       

    2. Add Walnuts:
      • Spread the crushed walnuts evenly over the dough.
  1. Add Condensed Milk:
    • Pour the 380g of condensed milk over the walnuts, ensuring an even layer.

Bake

  1. Bake the Cake:
      • Place the baking pan in the preheated oven.

     

    • Bake at 180°C (350°F) for 40 minutes, or until the top is golden brown and the cake is set.

Serve

  1. Cool and Serve:
      • Allow the cake to cool slightly before slicing and serving.

     

    • Bon appetit!

Serving Suggestions

    • Serve this walnut cake warm or at room temperature.
  • It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
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Cooking Tips

    • Ensure the butter is at room temperature for easier mixing.
    • You can toast the walnuts lightly before crushing them for an extra depth of flavor.

Nutritional Benefits

  • Walnuts: A good source of healthy fats, protein, and various vitamins and minerals.
  • This cake provides a rich and satisfying dessert option.

Dietary Information

    • Contains: Nuts, dairy, and gluten.
  • For a gluten-free version, substitute the flour with a gluten-free flour blend.

Storage

    • Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
    • You can also freeze the cake for up to 3 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe

    • Simple and quick to prepare.
    • Deliciously rich and nutty flavor.
    • Perfect for any occasion, from casual gatherings to special celebrations.
  • Combines the crunch of walnuts with the sweet creaminess of condensed milk.

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